You are here

Sunshine Salad

Western.Chefs's picture
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned pineapple chunks 2 1⁄2 Pound (2 Cans, 1-Pound 4-Ounce Each)
  Boiling water 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Grated carrots 2 Cup (32 tbs)
  Lettuce 1⁄2
  Green pepper 1
  Parsley 1⁄2 Bunch (50 gm)
  Maraschino cherry 8

Early on day:
1. In large bowl, sprinkle gelatin on lemon juice and about 1/2 cup syrup from pineapple; let stand 5 minutes to soften. Remove 3 pineapple chunks from can; wrap; refrigerate.
2. Stir in boiling water, then vinegar, salt, carrots, pineapple chunks, and rest of syrup. Pour into rinsed 9-by-5-by-3-inch loaf pan. Refrigerate until firm—atleast 3 hours.
About 15 minutes before serving:
1. Arrange bed of lettuce on salad by dipping mold quickly water; top with cookie sheet; invert wide spatulas, transfer to platter.
2. Decorate with flower made from thin strips green pepper for stem, parsley for a leaf, reserved pineapple chunks, cut in half, for bud. Use maraschino cherry, for center of flower.To serve, cut into 10 crosswise slices with- very sharp knife.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 842 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1282.4 mg53.4%

Total Carbohydrates 204 g68%

Dietary Fiber 23.6 g94.6%

Sugars 152 g

Protein 19 g38.2%

Vitamin A 342.8% Vitamin C 415.3%

Calcium 17.4% Iron 29.7%

*Based on a 2000 Calorie diet

Sunshine Salad Recipe