Southern Sunshine Salad

Russ Myers


Every southern cook has a congealed salad recipe in his or her recipe box, and this should be yours. Southern Sunshine Salad is a jello fruit salad filled with pineapple, carrots and southern pecans. This lemon jello recipe is a vibrantly colored salad perfect for a church supper or picnic. Its refreshing citrus flavor, combined with the crunch of carrots and nuts, will have people piling their plates. Southern Sunshine Salad will be your new go-to summer salad favorite.

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4 to 6 Servings


10 Min




1 small
pkg. lemon jello
1 c
boiling water
8 oz
can crushed pineapple
2 Tbsp
lemon juice
3 medium
carrots, grated
1/2 c
chopped pecans
1 dash(es)
mayonnaise (optional)

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American