This delicious salad is the result of a bumper crop of pumpkins at Janell Burrell's place in Cornelia, Georgia. "I had so many on hand, I started experimenting with different ways of preparing them," she smiles. "The sweet dish I'm sharing here is one we all enjoy."
- 2 cups shredded uncooked fresh pie pumpkin
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup raisins
- 1 tablespoon mayonnaise
- 1/2 teaspoon sugar
- Leaf lettuce, optional
- Place pumpkin in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-1/4 minutes; cool. Stir in pineapple, raisins, mayonnaise and sugar. Refrigerate overnight. Serve on lettuce if desired. Yield: 4 servings.
Originally published as Golden Pumpkin Salad in Country Woman September/October 1999, p40
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Reviewed Nov. 29, 2013
"Definitely a different use of pumpkin; sort of like a waldorf salad. Not bad; but it seemed to take people by surprise. Most people described it as "interesting.""