SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
- For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
- Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
CALIFORNIA SUNSHINE SALAD
Corn provides a healthy whole-grain base to this colorful salad from nutritionist Cynthia Sass's "Cinch!" cookbook. Eat for an energy-boosting snack any time of day. Also Try:Mediterranean Broccoli Couscous Platter, Pineapple-Red Quinoa Parfait, Salmon-Ginger Rice Bowl
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
- In a large bowl, whisk together vinegar, thyme, black pepper, and lemon zest. Add orange segments, corn, edamame, and avocado. Toss to combine and serve.
SUNSHINE SALAD
Steps:
- Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CALIFORNIA SUNSHINE SALAD
I think I got this recipe from a magazine several years ago. It has typical California ingredients such as avocados, almonds and oranges and combines them in a delicious way.
Provided by doobtones 2
Categories Salad Dressings
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first nine ingredients in small bowl and whisk together until well-blended. This is the dressing. Set aside. Toast almonds if you have not already done so.
- In serving bowl, place salad greens and top with sliced avocados and orange pieces. Drizzle with dressing and gently toss. Place salad in individual serving bowls and top with almonds, cheese and onion.
Nutrition Facts : Calories 488.4, Fat 37.6, SaturatedFat 6.1, Cholesterol 6.3, Sodium 272.2, Carbohydrate 37.8, Fiber 10.2, Sugar 25, Protein 7.5
WEIGHT WATCHERS SUNSHINE SALAD
Yummy low points dessert. Very simple. 1 cup is 3 pts. I usually drain fruit juices into pudding mix first and then blend fruit in, it is just easier for me. You may also want to try this with SF FF Banana Cream Pudding.
Provided by Baby Chevelle
Categories Dessert
Time 3m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Do not drain fruit.
- Use pudding mix dry, do not add milk.
- Combine all ingredients and blend well.
- Chill about 1 hour.
Nutrition Facts : Calories 94.3, Fat 0.3, Sodium 2.4, Carbohydrate 24.3, Fiber 2, Sugar 21.1, Protein 1
SUNSHINE SALAD
Make and share this Sunshine Salad recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix cottage cheese, crushed pineapple, oranges and whipped topping.
- Sprinkle gelatin over top and fold in well.
- Refrigerate for at least 2 hours or overnight.
- To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.
Nutrition Facts : Calories 298.2, Fat 13, SaturatedFat 9.6, Cholesterol 12.8, Sodium 351.1, Carbohydrate 37, Fiber 1.2, Sugar 33.9, Protein 10.5
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