Sweetheart Salad Pink Salad Recipes

5-MINUTE PINK SALAD

Steps:

• Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
• In a large bowl, stir together condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
• Cover and refrigerate until ready to serve.

PINK SALAD RECIPE

Steps:

• Mix cold water with gelatin and whisk until lump free. Set aside.
• Pour the crushed pineapple and juice into at least a 4-quart pot.
• Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
• Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
• Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
• Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
• Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
• Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
• Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
• Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
• Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
• Makes 12 servings.

PINK SALAD

Steps:

• Drain pineapple and mandarin oranges.
• Add fruit to large mixing bowl.
• Add cottage cheese and cool whip. Stir until thoroughly mixed.
• Add in the dry Jello mix and stir thoroughly until the salad is a light pink color.
• Put in covered dish and chill for at least one hour in the fridge.
• When ready to serve garnish with pecans and cherries.

SWEETHEART JELL-O SALAD

Steps:

• Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple with juice to a boil, stirring until the sugar dissolves. Remove from the heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cream cheese until thoroughly combined. Stir in the cherries and food coloring if desired. Chill until slightly thickened. Fold in whipped topping. Pour into an oiled 13x9-in. pan or 8-1/2-cup mold; chill until firm. Serve the mold or individual squares on lettuce-lined plates if desired.

PAULA'S PRETTY IN PINK SALAD DRESSING

Steps:

• Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
• Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.

SWEETHEART SALAD (PINK SALAD)

Steps:

• Mix all ingredients together.
• Chill.
• Enjoy.

PINK SALAD

Steps:

• Drain the maraschino cherries, reserving the juice. Set the juice aside. Chop the cherries in half. Set aside.
• Pour in some of cherry juice to the cream cheese and beat with a mixer. Keep adding juice until it reaches desired taste. (Use a bit more than you think is necessary, because the taste will be mellowed out a bit with the Cool Whip.).
• Stir in the cherry halves, pineapple, and pecans.
• Fold in the Cool Whip until mixed, and fold in the marshmallows until everything is well combined.
• Cover with plastic wrap and chill for at least an hour before serving.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

SWEETHEART SALAD

Steps:

• Honey of a Dressing directions:Combine vinegar and honey; mix well.
• Stir in remaining ingredients.
• Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
• Heat oil in non stick pan and stir fry chicken until juices run clear.
• Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
• Add spinach leaves and toss in pan until barely wilted.
• Add radishes and toss to mix.
• Enjoy!