Best Sunshine Nut Congealed Salad Recipes

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

Ingredients

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 NUT CONGEALED SALAD

SUNSHINE NUT CONGEALED SALAD image

I love congealed salads but I have to be so careful because I am allergic to red food dye. No Red Velvet Cake for me ! This is an old recipe but it's so colorful and healthy. I like a slice for a bed time snack (already had 3) LOL. Not only is it tasty it is an Autumn delightful center piece. Enjoy !! I will post some other "NOT...

Provided by Jewel Hall

Categories Gelatin Salads

Time 40m

Number Of Ingredients 8

Ingredients

6 oz lemon gelatin
2 c boiling water
1 c ice water
9 oz can crushed pineapple
1 tsp lemon juice
2 c fine grated, sweet, fresh carrotts ( i like mine fine shredded in my food processor)
2/3 c toasted pecans( to toast: put into a small baking dish in a 250 degree oven for about 10 minutes, stir after 5 minutes, cool before adding to recipe)
1 pinch **salt * add it to lemon juice !!

Steps:

1. Empty gelatin into medium sized bowl, stir in the 2 cups of boiling water. Stir until gelatin is disolved.
2. Stir in one cup of ice water (8 oz), the crushed pineapple with its juice, put pinch of salt in lemon juice; add it also.
3. Chill until gelatin begins to thicken. Gently fold in shredded carrots until well blended.
4. Pour into a 13x9x2 glass dish (or a little smaller for thicker squares). Can stir pecans in and put into a mold.) and sprinkle toasted pecans over top. Chill in refrigerator several hours until set, cut into squares to serve. (If you used a mold, after salad is chilled firm, gently hold mold so bottom is in hot water for 3-4 minutes, remove..put plate on top and invert mold, it will slide onto plate.)