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Sunshine Salad

Sunshine Salad

Lemon flavored gelatin filled with crushed pineapple, shredded carrots and chopped pistachios makes this Sunshine Salad a great addition to any buffet.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 12 people
Calories 20kcal
Author Nicole Crocker


  • 1 3 ounce package Lemon-flavored gelatin
  • 1 Cup Boiling water
  • 1 8 1/2 ounce can Crushed pineapple
  • 1 Tablespoon Vinegar
  • Pinch of Salt
  • 1 Cup Shredded carrots
  • 1/4 Cup Chopped roasted pistachios optional


  • Dissolve gelatin in boiling water.
  • Drain pineapple, reserving liquid
  • Add water to liquid to make 1 cup.
  • Add to gelatin along with vinegar and salt.
  • Chill to partially set. (Check after 20 minutes and then set timer for 5 or 10 minute intervals until ready. If it gets over set you can heat in microwave for a few seconds.)
  • Fold in pineapple, carrot and pistachios.
  • Turn into a 9x5x3 inch pan or mold container of similar size. Cover and chill until firm. (Several hours)
  • When removing from pan. Sit bottom of pan in warm water for a few seconds to loosen mold so it slides out easily when tipped over.


Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1790IU | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 0.1mg