Sunshine Salad

Print Recipe

5 from 1 vote

A retro jelly salad that captures the essence of sunshine itself!

Prep Time15

Setting time3

Total Time3 15

Course: Salad

Cuisine: American, Australian, British

Servings: servings

Calories: 45kcal

Author: Libby Hakim

Equipment

jelly mould

Ingredients

440 grams crushed pineapple in juice
85 grams lemon jelly crystals
1 tablespoon cider vinegar
¼ teaspoon salt
1 cup grated carrot (approx 2 small carrots)
⅓ cup chopped walnuts or pecans (optional)

Instructions

Drain pineapple and reserve the liquid.
Add enough water to top up the reserved pineapple juice to make 1 ½ cups.
Bring pineapple juice to the boil and then remove from heat and add jelly crystals. Stir to dissolve.
Add vinegar and salt and stir to dissolve.
Place in fridge and chill until partially set (about 1 ½ hours).
Fold crushed pineapple, grated carrot and nuts through the partially set jelly.
Pour into jelly mould and place into the fridge until completely set.
Unmould jelly and serve chilled.

Notes

Storing: Should last a couple of days, covered, in the fridge.

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

To un-mould, invert the jelly mould onto a plate. Place a clean tea towel soaked in warm water over the mould for about 15 seconds. The jelly should pop out. If it doesn’t, give it a little tap or shake to release the jelly.
Serve Sunshine Salad chilled, straight from the fridge.
Enjoy it with ham, cold meats and salads.

Nutrition

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