Return to Content

Sunshine Salad

Yankee Plus Dec 2015


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

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111