Grandma's Sunshine Salad
Every church supper and family gathering had a similar dish and everyone had their variations. This was one of my Grandma's favorites.
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- 1 small
- package lemon jello
- 1 c
- boiling water
- 1 can(s)
- (8 ounces) crushed pineapple, in its own juice
- 2 Tbsp
- lemon juice
- 3 medium
- carrots, grated
- 1/2 c
- chopped pecans
- 1 pinch
- mayonnaise, optional
1Drain 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.
2Pour 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).
3Add 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).