Best Lime Grapefruit Pineapple Salad Recipes

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

GRAPEFRUIT SALAD WITH PINEAPPLE BALSAMIC DRESSING

Steps:

• Cut the pomegranate in quarters and take out seeds while submerging in water.
• Cut off the peel of grapefruits with a knife and cut into sections. Use a bowl to collect juice while cutting.
• Place mizuna or arugula on salad plates and add grapefruit sections. Sprinkle pomegranate seeds.
• In a blender or food processor, place the collected grapefruit juice, pineapple chunks, vinegar, olive oil and salt and blend to make a dressing.
• Infuse love into food and serve with dressing.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

FRESH FRUIT SALAD WITH HONEY LIME DRESSING

Steps:

• Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
• Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

LIME PINEAPPLE SALAD

Steps:

• Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise.
• By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving.
• May be dipped out of container or served cut in squares topping a lettuce leaf.
• Enjoy!