Best 20 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.

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).

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.

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).

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:

• 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 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 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.

SUNSHINE NUTTY BROCCOLI SALAD TOSS

Steps:

• Chop broccoli into larger bite size pieces, wash and cut grapes.
• Add grapes, raisins, almonds and crumbled bacon to the broccoli and toss.
• Mix Mayo and Miracle whip together, mix with broccoli mix until thoroughly coated. You may need more or less of the dressing depending on how much broccoli you actual end up with after trimming.
• Chill at least a few hours before serving and enjoy!
• Salad is best within 3 days.

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:

• 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.

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 SALAD

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

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.

FRANKIE'S SUNSHINE JELLO SALAD

Steps:

• Prepare Jello according to package directions.
• Stir in carrots and pineapple.
• Pour into 9 X 13 inch pan or other mold.
• Chill over night. Keep leftovers chilled.

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.

SUMMER SUNSHINE ON A SALAD PLATE

Steps:

• Combine spinach and lettuce in large bowl; chill in fridge while prepping toppings.
• Just before serving: in a small bowl, combine shallots and mashed egg, mashing a bit to meld flavors; add mayo, honey and juice, and stir to blend; set aside.
• Drizzle dressing over greens, tossing well to coat everything evenly.
• Portion greens onto six serving plates; then add one-sixth of the toppings, ending with the cheese sprinkled artfully on top.
• Garnish with one or two fresh strawberries.

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 NUT CONGEALED SALAD

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.)