Southern 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 PASTA SALAD



Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

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



Sunshine Salad image

Mandarin oranges and blue cheese dressing make a refreshing combination.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 bag (6 ounces) lettuce or 1/2 medium head lettuce, torn into bite-size pieces
2 cans (11 ounces each) mandarin orange segments, drained
1/2 cup reduced-fat blue cheese dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

  • Toss greens, lettuce and oranges in large salad bowl; refrigerate.
  • Just before serving, toss with dressing. Sprinkle with bacon bits.

Nutrition Facts : Calories 145, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

SUNRISE SALAD



Sunrise Salad image

Growing up, this was the favorite Jello salad in my family. It looks very pretty in a crystal or glass bowl! It was a Christmas and Thanksgiving favorite.

Provided by TANAQUIL

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 20m

Yield 12

Number Of Ingredients 6

1 (6 ounce) package strawberry flavored Jell-O® mix
2 cups boiling water
2 (10 ounce) packages frozen strawberries
2 tablespoons lemon juice
1 medium banana, mashed
1 pint sour cream

Steps:

  • In a bowl, pour boiling water over gelatin, stirring to dissolve. Stir in frozen strawberries until thawed. Set aside.
  • In a small bowl, stir lemon juice into mashed banana. Stir banana mixture into gelatin, and mix in sour cream. Pour into serving bowl, cover, and refrigerate overnight, or until set.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 21 g, Cholesterol 16.9 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 58.1 mg, Sugar 3.5 g

SUNSHINE SALAD



Sunshine Salad image

Make and share this Sunshine Salad recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb small curd cottage cheese
1 (8 ounce) can crushed pineapple (well drained)
1 (11 ounce) can mandarin oranges (well drained)
1 (8 ounce) carton Cool Whip
1 (3 ounce) package orange gelatin (use DRY powder)

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.

Nutrition Facts : Calories 298.2, Fat 13, SaturatedFat 9.6, Cholesterol 12.8, Sodium 351.1, Carbohydrate 37, Fiber 1.2, Sugar 33.9, Protein 10.5

SOUTHERN SUNRISE



Southern Sunrise image

I made this for New Year's Eve and it was so good. I couldn't even taste the alcohol in it.

Provided by Nicole Jones

Categories     Drinks Recipes     Cocktail Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 cups cold orange juice
½ cup lemon juice
¼ cup white sugar
32 fluid ounces cold lemon-lime flavored soda
¾ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
ice cubes

Steps:

  • Combine orange juice, lemon juice, and sugar in a pitcher; stir until the sugar is dissolved. Cover pitcher with plastic wrap. Chill in refrigerator 15 minutes. Add the lemon-lime soda and the bourbon liqueur. Serve over ice.
  • Refrigerate until chilled, about 15 minutes. Gently stir lemon-lime soda and bourbon liqueur into the orange juice mixture. Pour into cups filled with ice to serve.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 14.5 mg, Sugar 11.8 g

SHIMMERING SUNSHINE SALAD



Shimmering Sunshine Salad image

Number Of Ingredients 5

1 (3-ounce) package lime or lemon flavor gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple, undrained
1/2 cup shredded carrot

Steps:

  • 1. In medium bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Refrigerate until thickened but not set, about 45 minutes.2. Lightly oil six 1/2-cup salad molds. Stir carrot into thickened gelatin. Pour into oiled molds. Refrigerate until firm, about 4 hours.3. To serve, unmold onto salad plates. If desired, top with mayonnaise or whipped cream.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 80 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 40 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 2% * Sugars: 19 g * Protein: 1 g * Vitamin A: 50% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit or 1 1/2 CarbohydrateSee Cook's Note: How to Make Molded Salads and Cook's Note: Tips for Molded Salads and Gelatin

Nutrition Facts : Nutritional Facts Serves

SUNSHINE SALAD



Sunshine Salad image

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

1 package orange gelatin
1 package lemon gelatin
2 cups water, boiling
1/4 cup water, cold
8 ounces crushed pineapple in juice
1 cup grated carrot
8 ounces vanilla yogurt, lowfat

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

FLORIDA SUNSHINE SALAD



Florida Sunshine Salad image

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

1 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
3/4 cup cold water
1/2 cup fresh grapefruit sections, cut in half
1/2 cup fresh orange sections, cut in half

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

SOUTHERN BROCCOLI SALAD



Southern Broccoli Salad image

A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.

Provided by Kay Chun

Categories     dinner, lunch, salads and dressings, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and pepper
8 ounces bacon (any type)
10 cups (1 1/2 pounds) 1- to 1½-inch broccoli florets
1 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 cup coarsely grated Cheddar
1/2 cup golden raisins
1/2 cup roasted, salted sunflower seeds

Steps:

  • Bring a large saucepan of salted water to a boil.
  • Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
  • Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
  • In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
  • Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

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