Sunshine Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 small package lemon jello
1 cup hot water
2 ½ cups tinned crushed pineapple
1 tablespoon white vinegar
½ teaspoon salt
1 cup finely grated carrot
⅓ cup chopped pecans (or finely chopped celery)
|
|
Directions: |
Directions:Dissolve jello powder in the hot water. Stir well to make sure it is all dissolved. Drain pineapple - reserving the juice. Add water to the juice to make 1 cup in volume. Add this and vinegar and salt to the jello and stir. Allow to partially set. Add pineapple, carrots, and pecans and stir. Pour into a 10 x 16 x 1 ½ inch Pyrex pan. Let set til firm. Unmold and serve over greens. |
|
Personal
Notes: |
Personal
Notes: From Linda Allan (Jim's wife) While this type of salad is now out of fashion they were very popular in the 50's and 60's and in some families still are a regular feature of festive meals. My mother made this salad but substituted finely chopped celery for the pecans. She always just served it in a bowl to be used as a side with turkey.
This salad would originally have been made with sweetened tinned pineapple but pineapple in it's own juice works well. The pineapple from one large tin is sufficient even though that may not be 2 1/2 cups called for. Do not use fresh pineapple as the jello will not set.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Sunshine Salad is from