Grandmas Sunshine Salad Recipes

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SUNSHINE SALAD



Sunshine Salad image

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".-Margaret Ulrich, Braidwood, Illinois

Provided by Taste of Home

Categories     Brunch     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

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.

SUNSHINE SALAD



Sunshine Salad image

This was my Great-Great Grandma Helena Ingleright's recipe. My Great Grandmother found this recipe in her mother's recipe box and made this for her family and my Grandmother as well, and now myself! it's such a refreshing salad. This is also a great church salad and funeral salad as well. I hope you give this a try, yes it has...

Provided by Elizabeth Lancaster

Categories     Fruit Sides

Time 15m

Number Of Ingredients 11

SINGLE SERVING
1 3 oz pkg of orange jello
1 c boiling water
1 can(s) small crushed pineapple (save the juice)
2 large grated carrots
DOUBLE BATCH
1 3 oz pkg of orange jello (can use just 2 pkg of orange instead of lemon)
1 3oz pkg of lemon jello
2 c boiling water
4 large grated carrots
2 can(s) small crushed pineapple (save the juice)

Steps:

  • 1. (single batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 1 cup. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.
  • 2. (double batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 2 cups. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.

SUNSHINE SALAD



Sunshine Salad image

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

2 (3 ounce) boxes orange Jell-O
4 cups water
1 (20 ounce) can crushed pineapple
3 bananas, sliced and sprinkled w/
lemon juice
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon cornstarch
1 egg, well-beaten
8 ounces cream cheese, softened
Cool Whip
flaked coconut (optional)

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.

GRANDMA'S SUNSHINE SALAD



Grandma's Sunshine Salad image

I don't know where Grandma got this recipe. It, and many like it, were popular back in the 1950's and 60's. It may have originated with the Jello Company. Every church supper and family gathering had a similar dish and everyone had their variations. This was one of my Grandma's favorites.

Provided by Kathie Carr

Categories     Gelatin Salads

Time 10m

Number Of Ingredients 8

1 small package lemon jello
1 c boiling water
1 can(s) (8 ounces) crushed pineapple, in its own juice
2 Tbsp lemon juice
3 medium carrots, grated
1/2 c chopped pecans
1 pinch salt
mayonnaise, optional

Steps:

  • 1. Drain pineapple and set the pineapple aside for now. To the pineapple juice, add the lemon juice and enough cold water to equal one cup. Dissolve the jello with boiling water. Stir the pineapple juice mixture into the dissolved jello.
  • 2. Pour the jello into a mold or a small square baking dish. Place it in the refrigerator and chill until it begins to thicken (about 45 minutes to 1 hour).
  • 3. Add the reserved pineapple, shredded carrots, pecans and salt to the jello. Stir very well to combine the ingredients. Pour into a mold and chill until set (4 hours or overnight). To serve, cut into squares and top with a small dollop of mayonnaise (if desired).

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