Sunshine Salad is a traditional gelatin salad, or congealed salad, made with lemon jello, pineapple, carrots, and chopped nuts.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Additional Time 5 hourshours
Total Time 5 hourshours30 minutesminutes
Servings 9servings
Ingredients
3ounceslemon jello
1cupboiling water
8ouncescanned crushed pineapple
2tablespoonslemon juice
3medium carrotsgrated
½cupchopped pecans
dashsalt
Mayonnaiseoptional
Instructions
Drain the pineapple, reserving the juice. Set the pineapple aside for now.
To the reserved 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.
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.
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).
Notes
When mixing 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.
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.