This retro sunshine jello salad recipe will be the surprise hit at your next potluck as it features lemon jello, grated carrots and mashed pineapple.
Years ago, in the 1960s, my grandmother moved in with us. She loved to bake, especially oatmeal raisin cookies and lemon meringue cakes.
She also loved making Jell-O salads.
One of her favorites was a Jell-O salad made with carrots and mashed pineapple. I had all but forgotten about this salad until I met a woman at a counter at Logan Airport who told me about her favorite jelly salad called Sunshine Salad.
That’s it, grandma’s salad!
Grandma’s Sunshine Salad
ingredients
- 2 (3rd–ounce) packets Lemon taste gelatin
- 2 cups Boil water
- 1 Cup ice water
- 1 (9–Ounce) can crushed pineapple with juice (NOT fresh pineapple)
- 1 teaspoon lemon juice or white vinegar
- prize Salt
- 2 cups grated carrots
method
-
Preparation of the gelatine:
Empty the gelatin into a small mixing bowl. Stir in 2 cups boiling water. Stir thoroughly until the gelatin has dissolved.
-
Mix in ice water, pineapple, lemon juice and salt:
Stir in 1 cup of ice water, the mashed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you’re using canned pineapple. Fresh pineapple contains an enzyme that keeps the gelatin from gelling.)
-
Refrigerate until thickened, then add the carrots:
Chill in the fridge until the gelatin starts to thicken. Then carefully fold in the grated carrots until well combined.
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Pour into a mold and refrigerate until set:
Pour the mixture into a jelly mold. Leave to set in the fridge for several hours.
To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter and shake vigorously to loosen. Slice to serve.
| nutritional information (per serving) | |
|---|---|
| 191 | calories |
| 0g | Fat |
| 47g | carbohydrates |
| 4g | protein |
