Lemon Sunshine Salad Recipes

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.

Steps:

• Cook pasta according to package directions. Drain and add to mixing bowl.
• Stir in pudding mix.
• Drain peaches, reserving half cup of syrup, stir into pasta mixture.
• Cut peach slices into bite size pieces.
• Fold peaches, mandarin oranges, and strawberries into mixture.
• After two hours fold in whipped topping and sliced almonds.

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).

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.

Steps:

• Mix the 2 packages of jello with the 2 cups boiling water. Stir to dissolve well.
• Add the cold water and chill the jello until it is just slightly thick.
• Stir in all remaining ingredients and chill until completely set.
• Serve and enjoy!

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.