Sunny Lemonade Salad Recipes

SUNNY ORANGE LEMONADE

Steps:

• In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool. , Transfer to a pitcher; add lemon and orange juices and zests. Cover and refrigerate for at least 1 hour. , Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

SUNNY'S HARD LEMONADE

Steps:

• In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
• In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
• *for kid-friendly version, omit alcohol.
• Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.

SUNNY-SIDE UP LENTIL SALAD

Steps:

• Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
• Serve with:
• Half of a 6-inch whole-wheat pita per person

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

SUNNY LEMONADE

Steps:

• Pour whiskey and lemonade concentrate into a high ball glass. Stir. Add ice cubes and fill glass with soda.

SUNNY'S GRILLED TO CHILL SALAD

Steps:

• For the salad: Prepare the ingredients for the grill. Cut the carrots into halves equal in length. Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths. The key is making the spears all the about the same size. Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil. Sprinkle all with a pinch or two of salt and a few grinds of pepper. Flip the pineapple rings and repeat the process for them only. Roll and jiggle the rest to fully coat them.
• Grill the prepared ingredients. Heat the grill or grill pan to medium-high. Place the carrots, corn, and pineapple rings directly on the grill. Use tongs to tend to the grill. Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done. The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes. Corn is great fresh, so just go for color on all sides, about 8 minutes total. The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once.
• Combine the salad ingredients. When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn. Add to a bowl along with the scallions, celery and cucumber.
• For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined. Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper.
• Dress the salad. Pour the vinaigrette over the bowl then gently toss using tongs. Serve room temperature or chilled.

SUNNY ORANGE LEMONADE

Steps:

• In a saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool. Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour. Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

SUNNY'S HARD LEMONADE

Steps:

• In a small saucepan, bring water and sugar to a simmer. Cook until sugar is completely dissolved. Remove from heat and set aside to cool.
• Fill a large pitcher with ice.
• Stir in sugar mixture, vodka, and juice. If desired, slice lemon and/or lime into rings about 1/4 inch thick and add to pitcher.

LEMONADE SALAD RECIPE - (5/5)

Steps:

• Combine above ingredients and press into a 9x13 pan. Bake 10 minutes at 350 degrees. Cool. Beat: 1 small can frozen lemonade (thawed) and 1 can sweetened condensed milk. Fold in 1 large cool whip. Top with crumbs. (freeze, if desired)

SUNNY LEMONADE SALAD

Steps:

• Combine pineapple, milk and lemonade; fold in whipped topping and marshmallows. Cover and chill until time to serve. Quote: Example is contagious behavior. - C. Reade