When you’re in the mood for a citrusy and bright jello salad you must give this Southern Sunshine dish a try. It’s really good! I like the looks of this bright and sunny salad, too. It’s orange, happy, and transparent. What I mean by transparent is that you can see all the sweet pieces of fruit that are inside of the jello mold. It makes a wonderful centerpiece for a spring or summer picnic. I just love this stuff and I know you will, too 🙂
I admit. I used to look down my nose at congealed salads. After trying this Sunshine Salad my nose has shortened.
Ingredients
1 small pkg. orange jello
1 cup boiling water
8 oz. can Dole crushed pineapple
2 tblsp. lemon juice
1 large apple, cored and coarsely chopped
3 medium carrots, grated
½ cup chopped pecans
Dash Morton salt
Kraft Mayonnaise (optional)
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, apples, 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).
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Quick Tip: Serve this salad at your next family get-together, holiday meal, or church potluck.