Best Pineapple Orange Salad Recipes

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

ORANGE PINEAPPLE JELLO SALAD

Steps:

• Drain pineapple juice and reserve. Combine pineapple juice with sugar and bring to a boil in the microwave. Add orange jello to boiling liquid and let cool. After mixture has cooled, stir in cool whip.
• In a separate bowl, soften cream cheese with milk. Stir into jello mixture. Add crushed pineapple and blend all together.
• Put in mold and refrigerate.

DEE'S ORANGE PINEAPPLE JELLO SALAD

Steps:

• 1. Prepare the orange jello according to the package instructions. Drain crushed pineapple, peel and shred the carrot. Add pineapple and carrots, refrigerate until set.

PINEAPPLE, MANDARIN ORANGE, JELLO MOLD - DESSERT SALAD

Steps:

• In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
• Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
• Chill for 8 hours.*.
• Unmold, sprinkle with toasted coconut and serve.
• * Chill time is listed as cook time.

PINEAPPLE-ORANGE FRUIT SALAD

Steps:

• Pour gelatin mix over cottage cheese in a large bowl.
• Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture.
• Refrigerate at least 1 hour before serving.

COOL WHIP JELLO SALAD/ORANGE & PINEAPPLE RECIPE

Steps:

• Let Cool Whip thaw. Mix with cottage cheese. Sprinkle in Jello and mix. Add all remaining ingredients. Refrigerate.

ORANGE PINEAPPLE PRETZEL SALAD RECIPE - (4.5/5)

Steps:

• 1. Combine crushed pretzels and 3 tsp. sugar in a bowl; stir in melted butter. Press into a 13 x 9 baking dish and bake at 350 for 10 minutes. 2. While the pretzel layer is cooling, mix the jello with boiling water and stir until jello is dissolved. Add mandarin oranges and pineapple and set aside to cool. 3. Mix together cream cheese and 3/4 cup sugar. Fold in whipped topping and spread over the pretzel layer making sure to push the cream cheese layer to the edges so that the jello layer won't leak through. 4. With a ladle or large spoon, carefully spoon the jello mixture onto the cream cheese layer. Refrigerate until firm.

MANDARIN ORANGE & PINEAPPLE SALAD

Steps:

• Combine first 5 ingredients.
• Sprinkle gelatin over mixture and stir well.
• Spoon mixture into a 13x9x2-inch dish.
• Combine pecans and coconut; sprinkle over salad.
• Chill 6 hours or overnight.

PINEAPPLE-ORANGE CONGEALED SALAD

Steps:

• 1. Place pineapple in a saucepan. Bring to a boil, stirring constantly. Remove form heat. Add gelatin, stirring until dissolved. Stir in buttermilk, coconut and pecans. Cool. Fold in topping. Pour into a 13 x 9 x 2 inch dish. Chill until firm.

BROCCOLI PINEAPPLE SALAD WITH ORANGE DRESSING

Steps:

• 1. Prep veggies and add them to a plastic container.
• 2. Mix dressing ingredients. Taste for salt and pepper. Pour over veggies. Stir to combine. Refrigerate until ready to serve. Enjoy!

ORANGE PINEAPPLE SALAD

Steps:

• Dissolve packages of orange gelatin mix in 2 cups of boiling water and stir well. Add 2 cups of 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.
• With an electric mixer beat softened cream cheese in a separate bowl and add small amounts (starting with tablespoons full) of gelatin mixture while beating. This will insure the mixture to be smooth.
• By hand, stir in drained mandarin oranges and drained pineapple tidbits. Stir in mini marshmallows. (If you elect to use crushed pineapple, drain extremely well.).
• Pour into a 2 or 3 quart pyrex dish and place in refrigerator. Let mixture get completely cold for at least 6 hours before serving.
• Cut in squares and serve salad on lettuce leaf.
• Note: If you want more of an orange flavor, use 3 ounces of cream cheese.
• Enjoy!

ORANGE-PINEAPPLE COTTAGE CHEESE SALAD

Steps:

• Mix together cottage cheese and dry Jello.
• Add pineapple, mandarin oranges, and nuts.
• Fold in Cool Whip and chill until served.

PINEAPPLE ORANGE RICE WHIPPED CREAM SALAD

Steps:

• Chill a metal mixing bowl.
• Drain canned fruit,reserve the juice.
• Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice.
• Place rice in microwave cooker,add juice.
• Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool.
• {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}.
• In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff.
• In bowl add lemon juice and add sliced bananas, toss to coat.Drain.
• In large bowl, add half of the cooked cooled rice. Break apart and add half of the.
• crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently.
• Repeat the process with the other half of the rice and fruit and whipped cream mixture.
• Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve.
• Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.

PINEAPPLE MANDARIN ORANGE CREAM ORZO SALAD

Steps:

• Heat 2 quarts water in pot, when boiled add pasta. Cook until done but firm.
• About 10 - 12 minutes. Stir while cooking.
• Drain in a colandar.
• Cool, then put in large bowl.
• In medium chilled metal mixing bowl, add whipping cream. Beat until soft peaks form, then slowly add the sugar and beat until stiff peaks form.Add optional nutmeg or cinnamon. Gently stir in vanilla.
• Fold the cream into the pasta, then add the pineapple and mandarin orange slices.
• Note: Save 4 mandarin orange slices for garnish on the top with mint leaves if available.
• Cover and chill before serving.
• You may serve individually in parfait glasses if you wish.
• Note: You may use Chinese 5 spice powder as a dash for a garnish on top. This is optional for taste, color.

ORANGE FLUFF SALAD WITH PINEAPPLE

Steps:

• Put Jell-O, water, pineapple and juice and sugar in saucepan.
• Cook to boil and Jell-O dissolves.
• Cool until almost set and add Cool Whip.
• Put in bowl of flat dish and garnish with chopped nuts, if desired, may also garnish with orange peel.
• Cooking time would be refrigeration time. I normally leave mine until the next day.

PINEAPPLE ORANGE PRETZEL SALAD

Steps:

• 1. Preheat oven to 350. Spray 13x9 glass baking dish. Combine crushed pretzels, melted butter, and 4Tbs. Sugar. Press evenly into bottom of prepared pan. Bake for10 minutes. Remove to cool completely.
• 2. Combine softened cream cheese and remaining sugar, mix with hand mixer until smooth. Add Cool whip and mix til blended. Spread mixture over cooled pretzel crust. Refrigerate.
• 3. Mix boiling water and Jello in separate bowl til dissolved and stir in pineapple. Refrigerate until slightly thickened. Spread over cream cheese layer. Refrigerate until set.
• 4. May use other combinations of fruit and jello. May use artificial, granulated sweetener to replace sugar.

PINEAPPLE ORANGE SALAD

Steps:

• Place pineapple (with juice) in a medium saucepan and bring to a boil.
• Remove from heat and add jello, stirring until dissolved.
• Stir in buttermilk, coconut and pecans. Cool.
• Fold in whipped topping. Place in a 13x9 serving dish and chill until ready to serve.

PINEAPPLE ORANGE CONGEALED SALAD

Steps:

• 1. Place pineapple in saucepan; bring to a boil, stirring occasionally. Remove from heat. Add gelatin, stirring until dissolved. Stir in buttermilk, coconut, and pecans; cool. Fold in whipped topping; pour into large bowl or 9 x 13" dish. Chill until firm.

MANDARIN ORANGE PINEAPPLE JELL-O SALAD

Steps:

• Boil 2 cups water and put into orange Jell-O and dissolve. Pour in orange juice, mandarin oranges, and pineapple. Stir and refrigerate until set up.
• When firm, mix vanilla pudding with milk till pudding mixture. Fold in Cool Whip and spread over Jell-O mixture.
• Refrigerate till ready to serve.