California Sunshine Salad Food

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SUNSHINE PASTA SALAD



Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

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



California Sunshine Salad image

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

1 medium orange
2 tablespoons rice vinegar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 cup sweet corn, fresh or frozen and thawed or kernels from 1 medium ear of roasted corn, chilled
1/2 cup chilled organic edamame
1/4 medium avocado, chopped

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



Sunshine Salad image

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".-Margaret Ulrich, Braidwood, Illinois

Provided by Taste of Home

Categories     Brunch     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

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



California Sunshine Salad image

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

1/4 cup honey
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons vinegar
1/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 cups mixed salad greens
2 avocados, sliced
2 oranges, peeled and sectioned
1/2 cup slivered almonds, toasted
1/4 cup gorgonzola, crumbled
1 small red onion, thinly sliced (optional)

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



Weight Watchers Sunshine Salad image

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

1 (15 ounce) can mandarin oranges
1 (20 ounce) can pineapple chunks
1 (5 1/8 ounce) package fat-free sugar-free instant vanilla pudding mix

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



Sunshine Salad image

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

1 lb small curd cottage cheese
1 (8 ounce) can crushed pineapple (well drained)
1 (11 ounce) can mandarin oranges (well drained)
1 (8 ounce) carton Cool Whip
1 (3 ounce) package orange gelatin (use DRY powder)

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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