Sunshine Salad
A vibrant, vintage-style jelly salad that radiates a summery charm, ideal as a refreshing accompaniment to cold meats and classic picnic fare.
Ingredients
- 1 cup finely grated carrot approximately 2 small carrots
- ¼ teaspoon salt
- 85 grams lemon-flavored jelly crystals
- 440 grams crushed pineapple in natural juice
- 1 tablespoon cider vinegar
- ⅓ cup finely chopped walnuts or pecans optional
Instructions
- Drain the crushed pineapple, reserving the juice in a separate container.
- Add sufficient water to the reserved juice to bring the total liquid volume to 1½ cups.
- Heat the liquid mixture to boiling point, then remove from the heat source. Immediately stir in the jelly crystals, ensuring they are fully dissolved.
- Incorporate the cider vinegar and salt, stirring thoroughly until the salt is completely dissolved.
- Transfer the mixture to the refrigerator and allow it to cool until it reaches a partially set consistency, approximately 1½ hours.
- Once partially firm, gently fold in the crushed pineapple, grated carrot, and chopped nuts, if using.
- Pour the mixture into a jelly mould and return it to the refrigerator until it has fully set.
- To serve, invert the mould onto a plate and release the salad. Serve well chilled.
Notes
Storage: Keep covered in the refrigerator for up to two days.
Freezing: Not recommended for freezing.
Serving Tip: For easy unmoulding, cover the inverted mould with a warm, damp cloth for about 15 seconds. If necessary, tap gently to release.
Pairs wonderfully with sliced ham, assorted cold meats, and garden salads.
Freezing: Not recommended for freezing.
Serving Tip: For easy unmoulding, cover the inverted mould with a warm, damp cloth for about 15 seconds. If necessary, tap gently to release.
Pairs wonderfully with sliced ham, assorted cold meats, and garden salads.