Best Sunshine Salad Recipes

SUNSHINE PASTA SALAD

Steps:

• For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
• For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
• Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

SUNSHINE SALAD

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.

WEIGHT WATCHERS SUNSHINE SALAD

Steps:

• Do not drain fruit.
• Use pudding mix dry, do not add milk.
• Combine all ingredients and blend well.
• Chill about 1 hour.

SUNSHINE SALAD

Steps:

• 1. (single batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 1 cup. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.
• 2. (double batch) Dissolve jello with boiling water,drain off juice into a measuring cup, add cold water into juice until it reaches 2 cups. Add to jello. Wait till jello is cooled, add carrots and pineapple, Stir well and refrigerate til firm.

GRANDMA'S SUNSHINE SALAD

Steps:

• 1. Drain pineapple and set the pineapple aside for now. To the pineapple juice, add the lemon juice and enough cold water to equal one cup. Dissolve the jello with boiling water. Stir the pineapple juice mixture into the dissolved jello.
• 2. Pour the jello into a mold or a small square baking dish. Place it in the refrigerator and chill until it begins to thicken (about 45 minutes to 1 hour).
• 3. Add the reserved pineapple, shredded carrots, pecans and salt to the jello. Stir very well to combine the ingredients. Pour into a mold and chill until set (4 hours or overnight). To serve, cut into squares and top with a small dollop of mayonnaise (if desired).

AUDREY'S SUNSHINE RAISIN BROCCOLI SALAD

Steps:

• Layer broccoli, raisin, bacon and onion in 2 1/2 quart serving bowl.
• Mix sugar, vinegar, and mayonnaise.
• together in small bowl; spread over onions sealing to edges of bowl.
• Sprinkle sunflower seeds on top.
• Cover and refrigerate to chill well.
• Just before serving, toss thoroughly.
• I do not put the bacon in until I toss it before serving.
• I also just bought the packages of broccoli that was ready to serve.

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

Steps:

• Salad:.
• Wash and dry salad greens well and place them in a large bowl.
• Add orange pieces, nuts, and onions.
• Toss well with the Citrus Parmesan Dressing .
• Add the avocado and toss the salad gently, so as not to mush the avocado.
• Sprinkle with some Parmesan shavings(using a vegetable peeler).
• Citrus Parmesan Dressing:.
• In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
• Whisk in the red wine vinegar.
• Whisk in the olive oil and finish by seasoning with salt and pepper.
• Or you may use a jar and shake the dressing.
• A few more ideas from Heidi:.
• Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
• Use the vinaigrette as a marinade.
• Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

BLACK BEAN SUNSHINE PASTA SALAD

Steps:

• Cook pasta according to package directions for the minimum cooking time.
• Place peas and carrots in a colander.
• When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
• Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
• Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
• Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.

SUNSHINE SALAD

Steps:

• Drain pineapple, reserving juice; set aside.
• Dissolve Jello in 2 c hot water.
• Add 2 c cold water.
• Pour into 9 x 13 inch pan.
• When almost congealed, add one can of drained crushed pineapple.
• Add sliced bananas and miniature marshmallows; chill.
• In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
• Cook until thick enough to spread; cool.
• Then add cream cheese and whip together.
• Spread on congealed Jello.
• Top with Cool Whip.
• Sprinkled with flaked coconut if desired.

TROPICAL SUNSHINE GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin with boiling water.
• Drain the pineapple, reserving the juice and set pineapple to the side.
• Add enough water to the pineapple juice to equal 1 cup then stir this into the gelatin.
• Add orange juice concentrate to gelatin.
• Chill mixture until partially set.
• Fold in the pineapple and mandarin oranges.
• Pour into a 4 cup mold or pretty glass bowl.
• Chill until fully set before serving.

BLACK BEAN SUNSHINE PASTA SALAD

Steps:

• 1. Cook pasta according to package directions for the minimum cooking time.
• 2. Place peas and carrots in a colander.
• 3. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
• 4. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
• 5. Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
• 6. Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.

SUNSHINE GELATIN SALAD

Steps:

• In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

SUNSHINE FRUIT SALAD

Steps:

• Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
• Mix all canned fruits in large bowl.
• Mix reserved pineapple juice with pudding mix in medium saucepan.
• Cook over medium heat until boiling, stirring constantly.
• Let cool, pour over fruit and mix.
• Refrigerate overnight.
• Slice bananas and add just before serving.

SUNSHINE PASTA SALAD

Steps:

• Drain pineapple, reserving juice.
• Combine all salad ingredients together in large salad bowl.
• For dressing - Combine all ingredients together and whisk together well.
• Toss salad with the dressing and make sure the salad is well-coated.
• Chill for 1-2 hours prior to serving for best results.
• Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

SUNSHINE FRUIT SALAD

Steps:

• In a salad bowl, combine oranges and sugar. Let stand for 10 minutes. Add apples, kiwi, grapes, pineapple and yogurt; toss gently. Cover and refrigerate for 30 minutes. Add the banana just before serving.

GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

SUNSHINE BROCCOLI SALAD

Steps:

• 1. Mix broccoli, onion, raisins, bacon, and walnuts in a large serving bowl.
• 2. Combine salad dressing, sugar, and orange juice concentrate. Stir into broccoli and mix well.
• 3. Chill at least 1/2 hour before serving.

EMELY'S SUNSHINE SALAD

Steps:

• Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.
• Tear lettuce into bite-sized pieces.Place in a salad bowl and add cucumber, mandarin orange segments, and red onion.
• Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve.
• At serving time, toss salad with vinaigrette dressing.

SUNSHINE CARROT SALAD

Steps:

• 1. For Salad: Peel and grate apple and carrots, and finely chopped celery. Combine all ingredients above in a bowl and toss. Mix in the following dressing:
• 2. For dressing: In a blender, chop 1/2 cup of almonds, add 1 Red Delicious apple, peeled and cored and 2 cups of grated carrot; blend until creamy. Add a small amount of distilled water or fresh apple juice to reach consistency desired.
• 3. Here is the consistancy of my dressing. If you have a better blender or food processor you will be able to make it thinner.
• 4. Mix salad and dressing together and they are ready to be served.

SUNSHINE CITRUS SALAD

Steps:

• Cook nuts and sugar in nonstick skillet on medium heat 3 to 5 min. or until sugar is melted and nuts are evenly coated with glaze. Cool.
• Meanwhile, use small sharp knife to cut peels and white pith from fruit. Cut each piece of fruit crosswise into 8 slices. Alternately arrange fruit, with slices slightly overlapping, around edge of platter. Toss salad greens with onions; place in center of platter.
• Drizzle salad with dressing just before serving. Break nuts into small pieces; sprinkle over salad.