Best 8 Lime Pineapple Salad Recipes

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.

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-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.

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.

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.