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Sunshine Salad

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".—Margaret Ulrich, Braidwood, Illinois
Sunshine Salad Recipe photo by Taste of Home
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30 Days of Salads
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  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8-10 servings

Ingredients

  • 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

Directions

  • 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
3/4 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 1g protein.
Originally published as Sunshine Salad in Country Woman March/April 1997

Reviews

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Average Rating:
  • Marginaskitchen
    Nov 26, 2014

    I did not like this recipe at all. Presentation was beautiful but the lemon pudding did nothing for it. I will not be making this again. I made this with good ingredients and exactly as posted.

  • Mary Kruse
    Jun 6, 2011

    I really liked this salad and so did my family, but next time I would not use all of the juice, it was really runny, but good

  • Michelle0228
    Jun 29, 2010

    This recipe is super easy and loved by all. I usually use sugar free instant lemon pudding.

  • Gorsuch
    Nov 6, 2009

    I recently put out a search machine for fruit salads on TOH's web site, and I have already made it twice, once for my family & once for pot luck for the church. Needless to say, it was lavished with praise & I did credit TOH for it. This recipe was entered into a file in my computer titled, "Save & don't even accidently delete it."

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Originally Published on sitename.com

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