Return to Content

Sunshine Salad

Sunshine Salad
0 votes, 0.00 avg. rating (0% score)
by

Yield: 75 to 100 servings

The ladies of Gilsum, New Hampshire, know how to cook for a crowd. They tell us this salad is a great complement to the ham and beans they serve at the town's annual rock swap supper.

Ingredients:

  • 1 package (1-1/2 pounds) lemon gelatin (1-gallon size)
  • 1 quart boiling water
  • 2 to 3 tablespoons vinegar
  • 1 quart cold water
  • 3 cans (20 ounces each) crushed pineapple, with juice
  • 1 pound carrots, grated

Instructions:

In a large bowl, combine the gelatin with the boiling water. Stir until thoroughly dissolved. Add the vinegar and cold water. Then add the pineapple and carrots. Rinse in cold water three or four glass 9-inch by 13-inch baking pans, depending on how far you want the recipe to stretch, and pour in the gelatin mixture. Chill for at least 4 hours, preferably overnight. Cut into squares to serve.
Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111