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.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
FLORIDA SUNSHINE SALAD
Juicy orange and grapefruit sections team up to make this lemony JELL-O Salad a triple-citrus triumph.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add cold water; measure 3/4 cup into small bowl. Refrigerate remaining gelatin until slightly thickened. Stir in fruit; pour into serving bowl. Refrigerate until set but not firm.
- Meanwhile, place small bowl of measured gelatin in larger bowl of ice water; stir until slightly thickened. Beat with mixer on high speed until thickened and about doubled in volume. Spoon over gelatin in bowl.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
FLORIDA SUNSHINE SALAD
A fresh and crispy seafood salad; perfect as appetizer. Use your own preferred salad dressing or make a citrus vinaigrette with olive oil as well as lemon, lime and grapfruit juices. Enjoy with crusty bread and a glass of Prosecco!
Provided by gemini08
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear the crab meat into strands with two forks. Put 2 -3 tbsps of mayo (or to taste) into a salad bowl. Add the grated ginger, red pepper flakes and a dash of ground allspice. Add the crab meat and grapefruit juice and stir to combine. Refrigerate until required.
- Lay out 4 salad plates with salad greens. Top with tomato slices and cucumber slices; English cucumbers don't need to be peeled but do peel if preferred. Add the grapefruit segments, cut shallots or spring onions into fine rings and add to salad. Lightly salt the tomatoes and cuces, careful if you are using capers. Divide olives and capers, if using, scatter on top.
- Drizzle salad dressing of your choice over each plate, I used a home made citrus vinaigrette.
- Remove the crab salat from the fridge, divide into 4 portions and mound on top of each plate, serve at once. Enjoy!
Nutrition Facts : Calories 157.6, Fat 4.8, SaturatedFat 0.8, Cholesterol 13.2, Sodium 657.1, Carbohydrate 24.6, Fiber 2.4, Sugar 7.8, Protein 6.5
FLORIDA CITRUS GARDEN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Microwave limes for about 30 seconds to release essential oils, and set aside to cool.
- Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
- In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat.
SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
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.
SUNSHINE SALAD
Make and share this Sunshine Salad recipe from Food.com.
Provided by Lennie
Categories Pineapple
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 5, Sodium 167.3, Carbohydrate 35.4, Fiber 0.9, Sugar 32.7, Protein 3.9
SUNSHINE SALAD
This is a really good Jello Salad! This is a recipe out of our family cookbook that my cousin Vicki put together as a labor of love for her mom (dad's sister) for her 71st birthday in 1997. (Times are approximate, as I haven't timed how long this takes to make).
Provided by Teresa M
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
CALIFORNIA SUNSHINE SALAD
I think I got this recipe from a magazine several years ago. It has typical California ingredients such as avocados, almonds and oranges and combines them in a delicious way.
Provided by doobtones 2
Categories Salad Dressings
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first nine ingredients in small bowl and whisk together until well-blended. This is the dressing. Set aside. Toast almonds if you have not already done so.
- In serving bowl, place salad greens and top with sliced avocados and orange pieces. Drizzle with dressing and gently toss. Place salad in individual serving bowls and top with almonds, cheese and onion.
Nutrition Facts : Calories 488.4, Fat 37.6, SaturatedFat 6.1, Cholesterol 6.3, Sodium 272.2, Carbohydrate 37.8, Fiber 10.2, Sugar 25, Protein 7.5
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