Pink Salad Recipes

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5-MINUTE PINK SALAD



5-Minute Pink Salad image

A super quick and easy Pink Salad made with cherry and pineapple. This salad is such a delicious treat that the whole family will love.

Provided by Blair Lonergan

Categories     Side

Time 5m

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk (I used fat free, but any type will work)
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, well drained
1 (8 ounce) container frozen whipped topping (I used Sugar Free Cool Whip, but any similar variety will work), thawed

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.

Nutrition Facts : ServingSize 1 /2 cup, Calories 183 kcal, Carbohydrate 40.3 g, Protein 3.2 g, Fat 1.8 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Fiber 0.6 g, Sugar 22.4 g

PINK SALAD



Pink Salad image

If you want to make a nice fluffy sweet pink salad, this will do it. It has fruit and just the right amount of fluff to make it super tasty.

Provided by Rachel Norman

Categories     Dessert     Salad

Time 1h30m

Number Of Ingredients 7

16 oz container cottage cheese
8 oz Cool Whip
14 oz Mandarin Oranges (drained)
20 oz Crushed pineapple (drained)
3 oz box red jello (dry)
Pecans (as desired)
16 oz Jar Maraschino Cherries

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.

Nutrition Facts : Calories 200 kcal, Carbohydrate 40 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 187 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEAVENLY PINK SALAD



Heavenly Pink Salad image

This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!

Provided by Debra Tyner

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 2h10m

Yield 12

Number Of Ingredients 7

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can crushed pineapple
1 cup shredded coconut
2 cups miniature marshmallows
1 (16 ounce) package frozen whipped topping, thawed

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.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 59.6 g, Cholesterol 11.1 mg, Fat 14.1 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 86.4 mg, Sugar 42.2 g

PINK SALAD RECIPE



Pink Salad Recipe image

Only 15 minutes to make this old fashioned Pink Salad recipe is served as a side dish or dessert recipe. Unlike the Pink Fluff recipe, this Pink Salad recipe is made with gelatin, maraschino cherries, cream cheese, and cool whip topping. It can be served fluffy or frozen for a brightly colored holiday recipe.

Provided by Arlene Mobley - Flour On My Face

Categories     Dessert

Time 15m

Number Of Ingredients 7

1 envelope Knox gelatin
1/4 cup cold water
20 oz can crushed pineapple (undrained)
1/2 cup sugar
8 oz cream cheese (cut into pieces, room temp)
16 oz jar maraschino cherries and juice (do not discard the juice, (put a couple aside if you would like to use them as a garnish.))
8 oz container Cool Whip topping (another 8 oz container for topping if using)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 232 kcal, Sugar 35 g, Sodium 78 mg, Fat 9 g, SaturatedFat 6 g, Carbohydrate 37 g, Fiber 2 g, Protein 3 g, Cholesterol 21 mg

PERFECT PINK SALAD



Perfect Pink Salad image

Make and share this Perfect Pink Salad recipe from Food.com.

Provided by TwinMommy03

Categories     Gelatin

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 ounce) container Cool Whip
1 (8 ounce) container cottage cheese
1 (8 ounce) box strawberry Jell-O gelatin dessert
1 (6 ounce) can crushed pineapple
1/2 cup flaked coconut
2 ounces crushed pecans

Steps:

  • Drain pineapple thoroughly.
  • Mix all ingredients in a large bowl.
  • Chill and serve.

PINK POTATO SALAD



Pink Potato Salad image

Provided by Food Network

Categories     side-dish

Yield Colorfully serves 6-8

Number Of Ingredients 12

7 or 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste

Steps:

  • Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
  • Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
  • Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
  • Refrigerate for about 2 hours before serving.
  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
  • This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

PINK STUFF



Pink Stuff image

This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good.

Provided by Shannon

Categories     Desserts

Time 3h10m

Yield 10

Number Of Ingredients 5

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.

Nutrition Facts : Calories 410 calories, Carbohydrate 56 g, Cholesterol 13.3 mg, Fat 19.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 10.2 g, Sodium 69.5 mg, Sugar 37.6 g

PINK LADY SALAD



Pink Lady Salad image

Make and share this Pink Lady Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pineapple

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container Cool Whip
4 ounces cream of coconut
1/2 cup chopped maraschino cherry
1/2 cup chopped pecans (optional)

Steps:

  • In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans.
  • Mix well and chill several hours.

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