Sunshine Salad (Print version)
A bright vintage gelatin salad made with lemon gelatin, pineapple, carrots, and pecans. Chill it ahead for an easy potluck side.
# Ingredients:
For the gelatin base
01 -
1 can (8 oz / 227 g) crushed pineapple in juice
02 -
1 tablespoon fresh lemon juice
03 -
Cold water as needed, about 1/2 cup (120 ml)
04 -
1 package (3 oz / 85 g) lemon gelatin
05 -
1 cup (240 ml) boiling water
For the salad
06 -
2 cups (190 g) finely grated carrots, from 2-3 medium carrots
07 -
1/2 cup (55 g) chopped pecans
08 -
1/8 teaspoon fine salt
# Instructions:
01 -
Drain the crushed pineapple through a fine-mesh strainer set over a measuring cup. Set the pineapple aside and keep the juice.
02 -
Add lemon juice to the reserved pineapple juice. Add enough cold water to make 1 cup total liquid.
03 -
Place the lemon gelatin in a heatproof bowl. Add the boiling water and stir for 2 minutes, until completely dissolved.
04 -
Stir the pineapple juice mixture into the dissolved gelatin. Pour into an 8-inch square dish or small mold and refrigerate for 45-60 minutes, until thick and syrupy but not firm.
05 -
Stir in the drained pineapple, grated carrots, chopped pecans, and salt until evenly distributed.
06 -
Cover and refrigerate for at least 4 hours, or overnight. Cut into squares and serve cold.
# Good to know:
01 -
Plan for at least 4 hours of chilling time after mixing.
02 -
Canned pineapple works best because fresh pineapple can keep gelatin from setting.
03 -
Best served cold within 2 days for the cleanest texture.