Best Lime Pineapple Salad Recipes

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.

SPICY WATERMELON SALAD WITH PINEAPPLE AND LIME

Steps:

• In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
• While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
• When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

CHICKEN SALAD WITH PINEAPPLE-LIME DRESSING

Steps:

• In a large bowl, whisk together lime zest and juice, shallot, honey, and chile. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple. Add watercress, spinach, cashews, and chicken; toss until greens are coated with dressing.

GINGER'S PINEAPPLE-COTTAGE CHEESE-LIME JELLO SALAD

Steps:

• Make Jello according to package directions, and use a little less (1-2 tbsp) water.
• Add mayonnaise and vinegar and mix well with beaters.
• Put in a covered dish and refrigerate.
• When the Jello begins to jell, fold in cottage cheese and pineapple.

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

TRISH'S LIME JELLO COTTAGE CHEESE AND PINEAPPLE SALAD

Steps:

• Mix Jello, hot water and pineapple together and let partially set. Fold in condensed milk, mayonnaise, cottage cheese and nutmeats. Put in mold and let set in refrigerator. (Bottom of mold may be lined with sliced pineapple and maraschino cherries.) Cut and serve on lettuce leaf or endive. Serves sixteen.

LIME-PINEAPPLE CONGEALED SALAD

Steps:

• Pour boiling water over gelatin; stir until dissolved. Put in refrigerator while following next steps.
• Whip cream cheese and mayonnaise together with electric mixer until fluffy.
• Add Cool Whip.
• When gelatin begins to set, add pineapple and nuts.
• Fold cream cheese mixture into gelatin.
• Pour into a 9"x9" dish or pan.
• Refrigerate and let completely congeal.

LIME JELLO & PINEAPPLE SALAD

Steps:

• 1. In a large bowl prepare jello according to package instructions. Chill for at least 2 hours.
• 2. Fold the drained pineapple and the cottage cheese into the chilled jello until it is thoroughly incorporated.
• 3. Store in refrigerator, covered.

LIME JELLO/COTTAGE CHEESE/PINEAPPLE SALAD RECIPE

Steps:

• Dissolve jello in 1 cup hot water. Chill until syrupy and thick. Beat in jello with a beater, sour cream until smooth. Fold in cottage cheese and pineapple. Chill 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!

LIME JELLO SALAD (NO PINEAPPLE, NO CHEESE)

Steps:

• Dissolve jello in boiling water, then stir in cold water, refrigerate until partially set.
• Add apples, celery, marshmallows, and mayonnaise to jello.
• Whip the cream until firm and fold into the jello mixture.
• Refrigerate until set.
• Time includes time for jello to set.
• Enjoy!

RED CABBAGE SALAD WITH GRILLED PINEAPPLE IN SPICY SESAME-LIME DR

Steps:

• In a small bowl, combine all the dressing ingredients and mix well, Set aside.
• In a small saucepan, melt the butter over very low heat. Add the brown sugar, stir well to combine, and remove from heat. Grill the pineapple rounds over medium-high heat until nicely browned, 2-3 minutes per side. During the last minute of cooking, brush the top sides liberally with the butter-sugar glaze. Remove from the grill and cut each round into eighths.
• In a large bowl, combine the pineapple with the cabbage, carrots, and scallions. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), toss well and serve.

MOLDED LIME-PINEAPPLE SALAD

Steps:

• Pour boiling water on gelatin in bowl, stir until gelatin is dissolved.
• Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set.
• Stir in pineapple.
• Pour into 4 to 6 individual molds or one 4-cup mold.
• Chill until firm.
• Place 2 servings on lettuce and top each with mayonnaise.
• Can also serve as a dessert by topping with whipped topping.

LIME GRAPEFRUIT PINEAPPLE SALAD

Steps:

• Spray 9x9-inch glass baking dish or 1-1/2 quart mold with non-stick cooking spray.
• Pour reserved fruit juices in measuring cup to make 2/3 cups, adding water if needed to get the correct amount.
• In pan, add sugar and gelatine, stirring to mix.
• Add the 2/3 cup of fruit juice.
• Stir and heat until sugar and gelatin dissolve.
• Remove from heat.
• Whisk in mayonnaise until well-blended.
• Add drained fruit and nuts.
• Pour into prepared dish or mold.
• Chill several hours or overnight until firmly set.
• Cut into nine squares.
• Serve on a bed of lettuce, topping each serving with a little mayonnaise.
• Sprinkle cheese on top.

PINEAPPLE-LIME MOLDED SALAD

Steps:

• 1. Measure pineapple juice and enough liquid to make 1 1/2 cups, bring to boil & dissolve jello into it. Cool til syrupy & fold into cheese & pineapple which has been mixed together. Fold in cool whip. Chill. Garnish with nuts & maraschino cherries ( dates may be added).
• 2. Note: though nowhere does it state, I make this in a 9x13 glass pan.