Spring Sunshine Salad Recipes

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUNSHINE PASTA SALAD

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

Steps:

• Salad:.
• Wash and dry salad greens well and place them in a large bowl.
• Add orange pieces, nuts, and onions.
• Toss well with the Citrus Parmesan Dressing .
• Add the avocado and toss the salad gently, so as not to mush the avocado.
• Sprinkle with some Parmesan shavings(using a vegetable peeler).
• Citrus Parmesan Dressing:.
• In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
• Whisk in the red wine vinegar.
• Whisk in the olive oil and finish by seasoning with salt and pepper.
• Or you may use a jar and shake the dressing.
• A few more ideas from Heidi:.
• Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
• Use the vinaigrette as a marinade.
• Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

EMELY'S SUNSHINE SALAD

Steps:

• Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.
• Tear lettuce into bite-sized pieces.Place in a salad bowl and add cucumber, mandarin orange segments, and red onion.
• Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve.
• At serving time, toss salad with vinaigrette dressing.

SUNSHINE SALAD

Steps:

• Mix cottage cheese, crushed pineapple, oranges and whipped topping.
• Sprinkle gelatin over top and fold in well.
• Refrigerate for at least 2 hours or overnight.
• To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.

SUNSHINE SALAD

Steps:

• Drain pineapple, reserving juice; set aside.
• Dissolve Jello in 2 c hot water.
• Add 2 c cold water.
• Pour into 9 x 13 inch pan.
• When almost congealed, add one can of drained crushed pineapple.
• Add sliced bananas and miniature marshmallows; chill.
• In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
• Cook until thick enough to spread; cool.
• Then add cream cheese and whip together.
• Spread on congealed Jello.
• Top with Cool Whip.
• Sprinkled with flaked coconut if desired.

SUNSHINE SALAD

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.