Classic Sunshine Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
One 8-ounce can of crushed pineapple
02 -
2 tablespoons fresh lemon juice
03 -
3 ounces package of lemon-flavored gelatin
04 -
1 cup of boiling water
05 -
3 medium carrots, freshly grated
06 -
½ cup chopped pecans
07 -
A pinch of salt
→ Optional Garnish
08 -
Mayonnaise for serving
# Instructions:
01 -
Start by draining your canned pineapple, making sure to save every drop of that precious juice. Set the pineapple pieces aside - you'll need them later.
02 -
Take your reserved pineapple juice and mix it with the lemon juice, then add enough cold water to make exactly one cup of liquid. This mixture will give your salad its bright, tangy flavor.
03 -
In a separate bowl, dissolve the lemon gelatin completely in the boiling water, stirring until no granules remain.
04 -
Stir your pineapple juice mixture into the dissolved gelatin, then pour everything into a mold or small square baking dish. Pop it in the fridge and let it chill until it starts to thicken up - this usually takes about 45 minutes to an hour.
05 -
Once your gelatin has begun to set, fold in the reserved pineapple, freshly grated carrots, chopped pecans, and that pinch of salt. Stir everything together really well so each bite gets a perfect mix of flavors and textures.
06 -
Pour the mixture back into your mold and refrigerate for at least 4 hours, though overnight is even better. When ready to serve, cut into neat squares and add a small dollop of mayonnaise on top if you're feeling fancy.
# Notes:
01 -
Take your time when mixing the salad ingredients - proper stirring ensures every single bite has that perfect balance of sweet pineapple, crunchy carrots, and nutty pecans.
02 -
Patience is key with this recipe! The salad absolutely needs at least 4 hours to set properly, but letting it chill overnight will give you the best results.
03 -
This delightful salad will keep beautifully in your refrigerator for up to 5 days when covered, making it perfect for meal prep or entertaining.