This classic southern recipe is great to make year-round whenever you need a side dish that’s light and delicious and bursting with color! Sunshine Salad is a traditional gelatin salad, or congealed salad, made with a base of lemon jello mixed with crushed pineapple, shredded carrots, and chopped nuts, which give it loads of flavor and great texture.
Congealed salads are something that every southern cook of my generation has in his or her repertoire. And not just one or two recipes, either. I’m talking about dozens.
Those of you from Southern families—when have you ever been to a family reunion where there weren’t at least six different congealed salads offered? Or a church homecoming dinner-on-the-grounds. You could make a plate of nothing but congealed salads at one of those affairs.
Now, before you go looking down your nose at congealed salads, just stop and think about it for a minute. What’s so bad about congealed salad? Why do people look down on them these days?
I know they’re out of style, and yes, there’s a little sugar in there, but just look at my Sunshine Salad recipe. It’s jam-packed with freshly grated carrots, pineapple, and pecans. It’s vibrantly colorful and refreshing, too.
So, what’s not to like? Nothing bad there.
I’m going to encourage you to rethink your attitude toward the poor old congealed salad. Even if you think it’s hopelessly out of style, it’s still a classic. Or if it makes you feel more up to date, just call it “vintage.”
Recipe Snapshot: Sunshine Salad
Cuisine: Southern, Vintage
Cooking Method: Stovetop, Refrigerator
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Crushed pineapple, lemon jello, carrots, pecans
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Thank you so much for this beautiful salad. Has been made in my home for many years. I was in 4H and this was one of the first things we made…could not find the recipe for years.”
— Patti
What You’ll Like About This Recipe
- It’s packed with texture from the carrots, pineapple, and pecans.
- It’s no-bake! No heating up the oven.
- It’s a southern classic just brimming with nostalgia for lots of people.
- Can be customized with your favorite gelatin flavors.
Key Ingredients
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- Lemon Jello — Gives the salad a lively, fresh flavor and beautiful color.
- Crushed Pineapple — Lends a naturally sweet flavor and lovely texture.
- Lemon Juice — Compliments the gelatin flavor with freshness and acidity.
- Grated Carrots — Adds color, natural sweetness, and a slight crunch.
- Chopped Pecans — For a distinctly southern flair and texture.
- Mayonnaise — optional, but is often served on top of the finished salad.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 116 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Sunshine Salad
Drain the Pineapple
STEP 1. Drain the pineapple, reserving the juice. Set the pineapple aside for now.
STEP 2. To the reserved pineapple juice, add the lemon juice and enough cold water to equal one cup.
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Make the Jello
STEP 3. Dissolve the jello with boiling water.
STEP 4. Stir the pineapple juice mixture into the dissolved jello.
STEP 5. Pour the jello into a mold or a small square (8″x8″) baking dish.
STEP 6. Place it in the refrigerator and chill until it begins to thicken (about 45 minutes to 1 hour).
Add Ingredients to Jello
STEP 7. Remove the dish from the refrigerator and add the reserved pineapple, shredded carrots, pecans, and salt. Stir very well to combine the ingredients.
STEP 8. Chill until set (at least 4 hours; overnight is best).
Chill and Serve
STEP 9. To serve, cut into squares and top with a small dollop of mayonnaise (optional).
Recipe Tips and Variations
- When mixing in the salad ingredients, be sure to stir until fully combined and evenly distributed. This will ensure that each bite has a consistent mix of all the flavors and textures.
- Make sure to reserve the pineapple juice to mix with the jello.
- The salad must be refrigerated for at least 4 hours to set properly but is best if chilled overnight.
- Customize the jello flavor by using raspberry, orange, or lime flavored jello.
- Mix in your favorite chopped nuts — walnuts, cashews, or macadamias will work.
- Top with whipped cream to make into more of a dessert than a salad.
- Swap out the pineapple for mandarin oranges or strawberries.
- Mold the salad in a bundt cake pan for a fun shape.
Storing and Freezing
- Storing: This sunshine salad recipe can be stored in your fridge, covered, for up to 5 days.
- Freezing: Recipes containing gelatin do not freeze properly. Best to enjoy this salad while still fresh.
Questions About Sunshine Salad
Because the bright colors and flavors of this jello salad capture the mood of a sunny day.
Yes. It’s all the same thing. They’re salads that contain fruit, jello (or gelatin) and other mix-ins that are poured into a mold to set.
Jello based dishes were new, time-saving recipes that emerged during the mid-20th century when refrigeration became available to all households. Their novelty caught on and continues to be popular in lots of places, not just the southern U.S.
More Gelatin Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Sunshine Salad
Ingredients
- 8 ounces canned crushed pineapple
- 2 tablespoons lemon juice
- 3 ounces lemon jello
- 1 cup boiling water
- 3 medium carrots grated
- ½ cup chopped pecans
- dash salt
- Mayonnaise optional
Instructions
- Drain the pineapple, reserving the juice. Set the pineapple aside for now.8 ounces canned crushed pineapple
- To the reserved pineapple juice, add the lemon juice along with nough cold water to equal one cup.2 tablespoons lemon juice
- Dissolve the jello with boiling water.1 cup boiling water, 3 ounces lemon jello
- Stir the pineapple juice mixture into the dissolved jello.
- 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).
- Add the reserved pineapple, shredded carrots, pecans and salt. Stir very well to combine the ingredients.3 medium carrots, ½ cup chopped pecans, dash salt
- 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).Mayonnaise
Notes
- When mixing the salad ingredients into the partially set jello, be sure to stir until fully combined and evenly distributed. This will ensure that each bite has a consistent mix of all the flavors and textures.
- The salad must be refrigerated for at least 4 hours to set properly but is best if chilled overnight.
- May be stored in your fridge covered for up to 5 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
from Kent in North Carolina –
Well, I have to edit my comment. We know as Golden Glow instead of Sunshine.
It is definitely CONGEALED salad. Jello is a Brand name. You are correct, so don’t take any guff from those who don’t make the distinction.
My wife of 64 years, and my mom before her have had this recipe in a card file for a combined 140 years, always known as Sunshine CONGEALED salad. I’m thinking it was in the first edition of “The Joy of Cooking,” also.
Kent in North Carolina
How many cups of grated carrots. 3 medium is not accurate for me
For this particular recipe, the volume of grated carrot doesn’t need to be exact. It will still work fine. Simply use whatever you get from grating three medium-sized carrots.
I’ve been making these congealed salad’s for our Wed night Bible Study and we all wonder why we haven’t been making them. Everyone loved each one.
I’ve been making them all my life. Everyone loves them!
Is it .3 oz sugar free jello? The recipe says 3 oz
It’s the standard 3 (three) ounce box of lemon jello.
If you want to use the sugar-free version, it would be the .3 (three-tenths) ounce box.
It’s great! You do have to watch the lemon jello to make sure it gets.
I’d add some golden raisins
I don’t believe I’ve ever had a Jello salad with raisins in it. Interesting.
Mom made this….sometimes used drained cottage cheese with a lime jello & pineapple & then grated carrot on top over mayo….
That sounds delicious, Marie.
Thank you! I am a Yank from MA but distinctly remember my grandmother and aunt making this and using cottage cheese. I remember red or green jello and the sweet/tart flavors and cool cottage smoothness. I am now 61. Last had it at about 12. Thanks for the memories! I will be making it myself this year!🥰
That’s wonderful! Enjoy the recipe.
This a wonderful salad, my grandmother used orange jello but didn’t use nuts. It was always a family favorite.
It’s one of our family’s favorites, too. And just as good without the nuts :-)
Have been making this salad to serve with ham for Easter dinner since Home Economics class in high school many moons ago. Used lime Jello though and a tablespoon of vinegar which, with the salt, helps to cut the sweetness of the Jello.
Thank you so much for this beautiful salad. Has been made in my home for many years. I was in 4H and this was one of the first things we made.. could not find the recipe for years. We always added diced celery to it then dressed with mayo and sugar… love your blog
You’re welcome! I’m glad you found the recipe.