Lime Grapefruit Pineapple Salad Food

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes., In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. , Transfer to a 1-qt. serving bowl. Cover and refrigerate for 2 hours or until set.

VANILLA-LIME FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, water and corn syrup. With a sharp knife, scrape the vanilla bean to remove the seeds; add bean and seeds to pan. , Bring to a boil. Reduce heat; simmer for 20 minutes or until reduced by half. Remove from the heat; cool for 10 minutes. Discard vanilla bean. Stir in lime juice and zest., In a large bowl, combine the pineapple, oranges, grapefruit and blueberries. Drizzle with vanilla-lime sauce and toss to coat. Refrigerate until chilled.

GRAPEFRUIT SALAD WITH PINEAPPLE BALSAMIC DRESSING

Steps:

• Cut the pomegranate in quarters and take out seeds while submerging in water.
• Cut off the peel of grapefruits with a knife and cut into sections. Use a bowl to collect juice while cutting.
• Place mizuna or arugula on salad plates and add grapefruit sections. Sprinkle pomegranate seeds.
• In a blender or food processor, place the collected grapefruit juice, pineapple chunks, vinegar, olive oil and salt and blend to make a dressing.
• Infuse love into food and serve with dressing.

APPLE-GRAPEFRUIT SALAD

Steps:

• In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing.

LIME SALAD

Steps:

• Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
• Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
• Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.

LIME COTTAGE SALAD

Steps:

• Drain the pineapple well and save the juice.
• Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
• Put the jello in the refrigerator until it is partially set.
• Mix in the cottage cheese and pineapple.
• Put into a mold or pretty dish and refrigerate till firm.
• Enjoy!

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

CREAMY LIME GELATIN SALAD

Steps:

• Stir together jello, water, marshmallows, and cream cheese in a large bowl.
• Chill until it begins to set, about 30 to 45 minutes. Check in 10 minute intervals to make sure it does not get completely set.
• Beat until combined. Note it will not get completely blended and will have tiny bits of cream cheese.
• Stir in sour cream, pineapple, and pecans.
• Pour into gelatin mold (optional).
• Chill thoroughly until set, at least 3 hours
• Serve cold. Keep refrigerated when not serving.

FRESH FRUIT SALAD WITH HONEY LIME DRESSING

Steps:

• Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
• Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

AVOCADO PINEAPPLE SALAD

Steps:

• Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

PINEAPPLE LIME JELLO SALAD

Steps:

• Drain the juice from the can of crushed pineapple and reserve the liquid in a measuring cup.
• In a large bowl, mix together the cottage cheese, drained pineapple and greek yogurt. Cover and refrigerate to use later.
• Using another bowl, mix the 2 packets of jello with 2 cups of liquid. (First, measure the juice from the can and add hot water until you have 2 cups liquid). Stir until diluted.
• Cover and refrigerate the jello mixture until it begins to gel, about 1 hour.
• Remove the jello mixture from the refrigerator and whip it until it becomes frothy, about 10 minutes.
• Mix the pineapple mixture and the jello mixture together.
• Stir in the nuts.
• Refrigerate until it begins to firm, 4 hours.

LIME PINEAPPLE SALAD

Steps:

• Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise.
• By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving.
• May be dipped out of container or served cut in squares topping a lettuce leaf.
• Enjoy!

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

MORNING MANGO FRUIT SALAD WITH KEY LIME YOGURT

Steps:

• In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside.
• In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside.
• Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

LIME GRAPEFRUIT PINEAPPLE SALAD

Steps:

• Spray 9x9-inch glass baking dish or 1-1/2 quart mold with non-stick cooking spray.
• Pour reserved fruit juices in measuring cup to make 2/3 cups, adding water if needed to get the correct amount.
• In pan, add sugar and gelatine, stirring to mix.
• Add the 2/3 cup of fruit juice.
• Stir and heat until sugar and gelatin dissolve.
• Remove from heat.
• Whisk in mayonnaise until well-blended.
• Add drained fruit and nuts.
• Pour into prepared dish or mold.
• Chill several hours or overnight until firmly set.
• Cut into nine squares.
• Serve on a bed of lettuce, topping each serving with a little mayonnaise.
• Sprinkle cheese on top.

CUCUMBER PINEAPPLE THAI SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
• To prepare cucumber: Remove skin with a vegetable peeler , then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
• Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
• Add sliced spring/green onion, plus the whole roasted peanuts.
• Add most of the basil and coriander, putting aside a little of each for the garnish.
• Pour over the salad dressing over and toss well.
• Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
• If desired, serve with lime wedges on the side.
• Enjoy!