Sunny Lemonade Salad Food

SUNNY'S HARD LEMONADE

Steps:

• In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
• In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
• *for kid-friendly version, omit alcohol.
• Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.

LEMONADE SALAD

Steps:

• Combine cracker crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish; set aside. , In a bowl, combine milk and lemonade concentrate until smooth (mixture will begin to thicken). Gently fold in whipped topping. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
• Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
• Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

SUNNY'S MONEY SALAD

Steps:

• In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.

LIGHT AND LEMONY FRUIT SALAD/DESSERT

Steps:

• In serving bowl, dump can of undrained pineapple.
• Pour pudding mix over and mix into juices.
• Set aside for 5 minutes to slightly set.
• Meanwhile drain oranges and cherries, patting dry if necessary.
• Mix into pineapple mixture along with marshmallows.
• Gently fold in cool whip.
• Refrigerate at least 30 minutes.

ROSEMARY LEMONADE

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

LEMONADE SALAD

Steps:

• 1. Prepare the crust by mixing the crushed crackers, powdered sugar and butter together thoroughly. Press into a 9 x 13 pan.
• 2. Make the filling by stirring together the sweetened condensed milk and lemonade concentrate.
• 3. Fold in the Cool Whip.
• 4. Pour over the crust. Refrigerate at least 4 hours.

SWEET OR SALTY LEMONADE

Steps:

• In a small saucepan combine sugar with 1 cup water, and place over medium heat; cook, stirring, until sugar dissolves.
• In another pan bring 6 cups water to a boil; remove from heat, and add rinds and pulp. Cover, let steep for 10 minutes and then strain.
• Combine strained liquid in a pitcher with lime or lemon juice and salt, if using. Refrigerate until ready to serve. (Fruit mixture and sugar syrup can be refrigerated separately for a couple of days, until needed.) Add syrup to taste, and serve over ice.

SUNNY'S HARD LEMONADE

Steps:

• In a small saucepan, bring water and sugar to a simmer. Cook until sugar is completely dissolved. Remove from heat and set aside to cool.
• Fill a large pitcher with ice.
• Stir in sugar mixture, vodka, and juice. If desired, slice lemon and/or lime into rings about 1/4 inch thick and add to pitcher.