FeMasy

Category: SALAD

  • Creamy Broccoli Cauliflower Salad

  • Creamy Cucumber Salad

  • Easy Broccoli Salad

  • Sunshine Salad

    Sunshine Salad

    A retro classic that’s sweet, tangy, and delightfully quirky, Sunshine Salad is a jelly-based salad that brings a burst of nostalgic charm to your table.

    With its golden glow and refreshing crunch, this jiggly gem combines fruity brightness, savory undertones, and playful texture for a crowd-pleasing side dish at any spring or summer gathering.

    The Radiant Ingredients Behind Sunshine Salad

    • Crushed pineapple in juice – Adds tropical sweetness and juicy texture, making the base light and refreshing.
    • Lemon jelly crystals – Brings vibrant citrus flavor and that iconic wobbly structure.
    • Cider vinegar – A splash of tang to balance the sweetness and brighten the entire dish.
    • Salt – Just a touch sharpens the flavor profile and ties everything together.
    • Grated carrot – Offers crunch, natural sweetness, and a sunbeam hue to the mix.
    • Chopped walnuts or pecans (optional) – For a bit of earthy crunch and richness that elevates the texture.

    Sunshine Salad in a Few Simple Steps

    Start by draining your pineapple, keeping the juice. Then, top up the juice with water and bring it to a boil. Off the heat, stir in lemon jelly crystals until fully dissolved.

    Mix in vinegar and salt, then chill the liquid until it’s wobbly but not fully set. Gently fold in the crushed pineapple, grated carrot, and nuts if using. Pour the mixture into a jelly mould and refrigerate until fully set.

    When ready to serve, unmould your sunshine and let it shine on the plate, perfectly chilled.

    Tips, Tricks, and Twists for Jelly Joy

    Unmoulding is key for presentation—dip a cloth in warm water and press it around the mould to loosen the jelly gently. If it’s stubborn, a quick shake or tap should help.

    For a more tropical vibe, consider adding chopped mango or switching to orange jelly. Want extra zing? A touch of finely grated ginger works beautifully. This salad pairs wonderfully with cold meats, picnic spreads, and retro party platters.

    Whether you’re going for vintage vibes or a unique addition to your barbecue table, this salad is as fun to make as it is to eat.

    Keep Your Sunshine Shining: Storing Tips

    Sunshine Salad is best served well-chilled and should be kept covered in the fridge. It will stay fresh and jiggly for up to two days.

    Freezing isn’t recommended—gelatin doesn’t hold its texture well once thawed. Stick to the fridge for optimal results, and enjoy it within a couple of days for peak flavor and texture.

    Sunshine Salad

    A vibrant, vintage-style jelly salad that radiates a summery charm, ideal as a refreshing accompaniment to cold meats and classic picnic fare.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Setting Time 3 hours
    Total Time 3 hours 15 minutes

    Ingredients
      

    • 1 cup finely grated carrot approximately 2 small carrots
    • ¼ teaspoon salt
    • 85 grams lemon-flavored jelly crystals
    • 440 grams crushed pineapple in natural juice
    • 1 tablespoon cider vinegar
    • ⅓ cup finely chopped walnuts or pecans optional

    Instructions
     

    • Drain the crushed pineapple, reserving the juice in a separate container.
    • Add sufficient water to the reserved juice to bring the total liquid volume to 1½ cups.
    • Heat the liquid mixture to boiling point, then remove from the heat source. Immediately stir in the jelly crystals, ensuring they are fully dissolved.
    • Incorporate the cider vinegar and salt, stirring thoroughly until the salt is completely dissolved.
    • Transfer the mixture to the refrigerator and allow it to cool until it reaches a partially set consistency, approximately 1½ hours.
    • Once partially firm, gently fold in the crushed pineapple, grated carrot, and chopped nuts, if using.
    • Pour the mixture into a jelly mould and return it to the refrigerator until it has fully set.
    • To serve, invert the mould onto a plate and release the salad. Serve well chilled.

    Notes

    Storage: Keep covered in the refrigerator for up to two days.
    Freezing: Not recommended for freezing.
    Serving Tip: For easy unmoulding, cover the inverted mould with a warm, damp cloth for about 15 seconds. If necessary, tap gently to release.
    Pairs wonderfully with sliced ham, assorted cold meats, and garden salads.
  • Orange Creamsicle Fluff Salad

    Orange Creamsicle Fluff Salad

    This light and creamy Orange Fluff Salad Recipe is the ultimate retro treat that blends citrusy sweetness with a luscious texture for a dessert that’s both nostalgic and refreshing.

    Perfect for potlucks, holidays, or warm-weather gatherings, this easy, no-bake salad comes together in minutes and keeps everyone reaching for seconds.

    What You’ll Need for the Perfect Orange Fluff

    • Whipped topping (8 oz) – The fluffy base that gives this dessert its signature creamy cloud texture.
    • Orange gelatin powder (3 oz) – Adds that vibrant citrus flavor and beautiful pastel hue.
    • Cottage cheese (16 oz) – The surprise ingredient—slightly tangy, ultra creamy, and adds subtle texture contrast.
    • Mandarin oranges (14 oz can) – Juicy bursts of fruit that complement the orange gelatin with natural sweetness.
    • Mini marshmallows (1 cup) – Sweet, chewy pops of fun that bring it all together with playful texture.

    Quick Steps to Orange Fluff Perfection

    Start by combining the thawed whipped topping and orange gelatin powder in a large bowl until fully blended and smooth.

    Gently fold in the cottage cheese, followed by the mandarin oranges and mini marshmallows, mixing softly to preserve the fluffiness.

    Serve immediately for a light and fluffy treat, or chill it in the fridge for an hour to deepen the flavors and create the ultimate creamy dessert experience.

    Tips, Tricks & Twists for the Best Fluff Ever

    For the creamiest texture, use full-fat cottage cheese, and make sure it’s well-drained if there’s any extra liquid. You can also blend the cottage cheese for a smoother texture if you’re not a fan of curds.

    Want to add a pop of color or crunch? Try folding in chopped maraschino cherries or crushed pineapple. Craving something nutty? Add chopped pecans or walnuts for a subtle crunch that complements the softness of the salad.

    This recipe is wonderfully forgiving—swap in peach or strawberry gelatin for fun flavor twists, or try a sugar-free gelatin mix for a lighter option.

    Keeping It Fresh: Storing Orange Fluff Salad

    To store leftovers, cover the salad tightly with plastic wrap or place in an airtight container and refrigerate for up to 3 days. Give it a gentle stir before serving to refresh the texture.

    Freezing is not recommended as the whipped topping and marshmallows can become grainy once thawed, but this dessert is so popular it rarely lasts long enough to freeze anyway!

    Orange Creamsicle Fluff Salad

    A delightful chilled dessert bursting with citrus flavor, this Orange Fluff Salad brings together the creamy texture of cottage cheese and whipped topping with the bright taste of orange gelatin and juicy mandarin slices. The addition of mini marshmallows introduces a playful texture, making it a nostalgic favorite with a refreshingly unexpected twist.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes

    Ingredients
      

    • 1 cup mini marshmallows
    • 16 oz cottage cheese 4% fat, either small or large curd
    • 3 oz package orange gelatin powder
    • 8 oz frozen whipped topping fully thawed
    • 14 oz can mandarin oranges well drained

    Instructions
     

    • In a sizable mixing bowl, thoroughly blend the orange gelatin powder with the thawed whipped topping until the mixture is smooth and evenly colored. Gently incorporate the cottage cheese, ensuring it is evenly distributed. Fold in the mandarin orange segments along with the mini marshmallows, taking care not to break up the fruit. The salad can be served immediately, though for optimal flavor melding and a firmer texture, refrigerate covered for at least one hour prior to serving.

    Notes

    For best results, allow the salad to chill to enhance flavor integration and texture consistency.
  • Loaded Baked Potato Salad

    Loaded Baked Potato Salad

    Baked Potato Salad is the ultimate twist on a classic, transforming your favorite loaded baked potato into a creamy, savory, crowd-pleasing side dish. It’s hearty, flavorful, and ridiculously easy to love.

    Perfect for potlucks, picnics, and summer BBQs, this creamy salad brings bacon, sour cream, cheese, and green onions to the party—every bite tastes like comfort food.

    Star Players in This Baked Potato Salad

    • Russet potatoes – Their starchy texture bakes up fluffy and holds the salad together without falling apart.
    • Sour cream – Adds tang and that signature “loaded potato” flavor.
    • Mayonnaise – Brings creamy richness and balances the tartness of the sour cream.
    • Bacon – Salty, smoky, and crispy—adds irresistible crunch and savory depth.
    • Green onions – Bright and zippy, they cut through the richness and lift the whole dish.
    • Cheddar cheese – Melty, sharp, and essential for the “loaded” vibe.

    How to Make Baked Potato Salad: Quick & Crave-Worthy Steps

    Start by baking the potatoes until fork-tender—no shortcuts here, you want that oven-roasted flavor. Cool them completely before chopping into bite-sized pieces.

    In a large bowl, mix sour cream and mayo to create a creamy dressing. Gently toss the potatoes in the sauce, seasoning generously with salt and pepper.

    Stir in most of the bacon, green onions, and cheddar, saving a little of each for garnish. This dish shines served slightly chilled or at room temperature.

    Tips, Tweaks & Tasty Twists

    To lean into the baked potato feel, peel only half of the potatoes and leave the skin on the rest—it adds texture and rustic charm. For a punch of herby goodness, mix in some ranch seasoning, or even fresh chopped dill.

    Feeling indulgent? Stir in a handful of crispy fried onions or swap cheddar for a smoked gouda. You can also try it with roasted red potatoes if you prefer a waxier texture.

    This salad pairs beautifully with grilled meats, burgers, and barbecue ribs—and might just outshine the main dish.

    Storing Leftover Baked Potato Salad

    For best flavor and texture, store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead side.

    If you want to serve it warm later, reheat gently in the microwave—just note that the dressing will loosen slightly. Freezing isn’t recommended, as the texture of the potatoes and dairy may suffer.

    Loaded Baked Potato Salad

    A delightful twist on the classic potato salad, this Baked Potato Salad merges the savory indulgence of a loaded baked potato with the refreshing character of a chilled side dish. Rich in creamy textures and punctuated with smoky and sharp accents, it’s a perfect complement for potlucks and barbecues.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes

    Ingredients
      

    • 1 cup sour cream
    • 5 green onions finely chopped
    • 1 cup mayonnaise
    • Salt and freshly ground black pepper to taste
    • 1 cup shredded cheddar cheese
    • 2 pounds russet potatoes approximately 6 medium-sized
    • 8 slices bacon cooked crisp and chopped

    Instructions
     

    • Preheat your oven to 400°F. Thoroughly wash the russet potatoes and pierce each one several times using a fork or sharp knife. Arrange them directly on the oven rack and bake for 50 minutes to 1 hour, until they are soft when tested with a fork. Remove from the oven and allow them to cool entirely.
    • Choose whether to peel all the potatoes, retain the skin on some, or leave them fully intact, depending on your preferred texture. Dice the cooled potatoes into small, bite-sized chunks.
    • In a mixing bowl, thoroughly blend together the sour cream and mayonnaise.
    • Transfer the chopped potatoes to a large serving bowl. Season generously with salt and pepper, then pour over the creamy mixture, adding just enough to lightly coat the potatoes—there may be some left over. Gently fold the mixture to avoid mashing the potatoes.
    • Incorporate the majority of the chopped bacon, green onions, and shredded cheese into the salad, reserving a portion of each for garnish. Mix carefully until just combined.
    • Finish with the reserved toppings before serving.

    Notes

    Potato Variations: Russets are ideal for their fluffy interior, but red potatoes may be used for a firmer texture.
    Flavor Twist: Introduce a ranch flavor by blending ranch seasoning into the creamy dressing according to your taste.