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.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
GOLDEN SUNSHINE QUINOA SALAD
Steps:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
- Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts : Calories 275 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 8 grams, Sugar 13 grams
SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
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.
SUNRISE SALAD
Growing up, this was the favorite Jello salad in my family. It looks very pretty in a crystal or glass bowl! It was a Christmas and Thanksgiving favorite.
Provided by TANAQUIL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a bowl, pour boiling water over gelatin, stirring to dissolve. Stir in frozen strawberries until thawed. Set aside.
- In a small bowl, stir lemon juice into mashed banana. Stir banana mixture into gelatin, and mix in sour cream. Pour into serving bowl, cover, and refrigerate overnight, or until set.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 21 g, Cholesterol 16.9 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 58.1 mg, Sugar 3.5 g
SUNSHINE SALAD
Mandarin oranges and blue cheese dressing make a refreshing combination.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Toss greens, lettuce and oranges in large salad bowl; refrigerate.
- Just before serving, toss with dressing. Sprinkle with bacon bits.
Nutrition Facts : Calories 145, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg
SUNSHINE GELATIN SALAD
In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 109 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 49mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SUNSHINE SALAD
Make and share this Sunshine Salad recipe from Food.com.
Provided by Lennie
Categories Pineapple
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 5, Sodium 167.3, Carbohydrate 35.4, Fiber 0.9, Sugar 32.7, Protein 3.9
5 CUP SALAD
My Gami always made this for Thanksgiving. It's a sweet fruit and coconut salad that's simple to make.
Provided by sugarmama
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 5h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 8.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 6.2 g, Sodium 51.3 mg, Sugar 14.5 g
SUNSHINE SALAD
Make and share this Sunshine Salad recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix cottage cheese, crushed pineapple, oranges and whipped topping.
- Sprinkle gelatin over top and fold in well.
- Refrigerate for at least 2 hours or overnight.
- To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.
Nutrition Facts : Calories 298.2, Fat 13, SaturatedFat 9.6, Cholesterol 12.8, Sodium 351.1, Carbohydrate 37, Fiber 1.2, Sugar 33.9, Protein 10.5
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