My First Taste of Sunshine Salad
Let me tell you about my first Ambrosia Salad. My Aunt May brought it to a picnic. It was a hot day. The bowl looked like a cloud full of fruit.
I took one bite. It was cool and sweet and creamy. I thought it was magic. I still smile remembering it. This is why food memories matter. They stick with you forever.
Why These Old Recipes Still Shine
These dishes are not fancy. They are friendly. They are about sharing and feeling good. They bring people together with simple joy.
That is their real purpose. They turn a regular Tuesday into something special. Do you have a recipe that makes you feel that way? I would love to hear about it.
The Fun of Pistachio Mallow Salad
This one is pure fun. You just mix and chill. The pudding and whipped topping make it fluffy. The pineapple keeps it from being too sweet.
Fun fact: This salad was very popular in the 1960s. It was often called “Watergate Salad”! I love the bright green color. Doesn’t it look happy? The nuts give a nice little crunch at the end.
A Sweet and Savory Surprise
Now, the Pineapple Ham Casserole might surprise you. It sounds different. But trust me, it works. The pineapple makes the ham taste brighter.
The creamy sauce coats the noodles perfectly. It is cozy food. This matters because trying new mixes is how we find new favorites. Would you try a sweet and savory mix like this?
Making Memories in Your Kitchen
These recipes are easy helpers. The gelatin salad sets while you play. The sweet potato casserole bakes while you talk. They give you time to be with your family.
That is the best part of cooking. Which of these five classics will you try first? Tell me, I am curious! Making food for people you love is a wonderful thing. It is a way to say “I care” without any words at all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| frozen whipped topping | 1 carton (16 ounces) | thawed |
| instant pistachio pudding mix | 1 package (3.4 ounces) | |
| green food coloring | 6 to 7 drops | optional |
| DOLE Pineapple Tidbits | 1 can (20 ounces) | undrained |
| miniature marshmallows | 3 cups | |
| chopped pistachios or walnuts | 1/2 cup | |
| Additional whipped topping | optional | |
| sweet potatoes | 6 medium | |
| DOLE Crushed Pineapple | 1 can (20 ounces) | drained |
| butter | 1/2 cup | cubed |
| sugar | 3/4 cup | |
| eggs | 2 | beaten |
| vanilla extract | 1 teaspoon | |
| ground nutmeg | 1/2 teaspoon | |
| salt | 1/2 teaspoon | |
| large marshmallows | 15 | |
| DOLE® Mandarin Oranges | 1 can (15 ounces) | drained |
| DOLE® Pineapple Tidbits | 1 can (8 ounces) | drained |
| miniature marshmallows | 1 cup | |
| sweetened shredded coconut | 1 cup | |
| sour cream | 1 cup | |
| cherry gelatin | 1 package (6 ounces) | |
| DOLE Crushed Pineapple | 1 can (20 ounces) | undrained |
| boiling water | 1-1/2 cups | |
| whole-berry cranberry sauce | 1 can (14 ounces) | |
| seedless red grapes | 1-1/2 cups | halved |
| chopped pecans | 1/4 cup | |
| uncooked wide egg noodles | 2 cups | |
| chopped celery | 1/2 cup | |
| butter | 2 tablespoons | divided |
| cream cheese | 1 package (8 ounces) | cubed |
| whole milk | 3/4 cup | |
| cubed fully cooked ham | 2 cups | |
| DOLE Crushed Pineapple | 2 cans (8 ounces each) | drained |
| Worcestershire sauce | 2 teaspoons | |
| salt | 1/2 teaspoon | |
| pepper | Dash | |
| dry bread crumbs | 1/4 cup |
My Pistachio Cloud Salad
Hello, dear! Pull up a chair. Let’s talk about a fluffy green cloud of joy. This is my Pistachio Mallow Salad. My grandkids call it “The Green Stuff.” They always ask for it at picnics.
It’s so simple to make. The magic is in the waiting. You mix it up and let the fridge do the work. The flavors become best friends. Doesn’t that smell amazing? Like sweet pistachio and sunny pineapple.
- Step 1: Grab your biggest, prettiest bowl. Plop in the whipped topping. Sprinkle the pistachio pudding mix right on top. Add a few drops of green coloring if you like. It makes it look like a spring meadow. Stir it gently until it’s all one happy, pale green color.
- Step 2: Now for the fun bits! Pour in the pineapple with all its juice. The juice makes it extra sweet. Then add all those tiny marshmallows. Fold them in softly. You don’t want to deflate your fluffy cloud. (A hard-learned tip: Don’t stir too hard! Gentle folds keep it airy.)
- Step 3: Cover the bowl. Let it take a long nap in the fridge. Two hours at least. I sometimes make it the night before. Right before serving, sprinkle the chopped nuts on top. They add a nice little crunch. Do you prefer pistachios or walnuts in your salads? Share below!
Cook Time: 2 hours (chilling)
Total Time: 2 hours 10 minutes
Yield: 8 servings
Category: Salad, Dessert
Three Fun Twists to Try
This salad is like a friendly recipe. It loves to play dress-up! Here are three ways to change its outfit for any season. I still laugh at the candy cane version. The kids went wild for it.
- Winter Wonderland: Use vanilla pudding. Skip the green color. Mix in crushed candy canes and dark chocolate chips. So festive!
- Tropical Sunrise: Use coconut pudding mix. Add a cup of toasted coconut flakes. Use mango tidbits instead of pineapple. Close your eyes and imagine the beach.
- Berry Patch: Use cheesecake pudding mix. Fold in fresh raspberries and blueberries. Skip the nuts. Top with a drizzle of honey. Perfect for a summer day.
Which one would you try first? Comment below!
Serving It Up Just Right
This salad is a star on any table. I love serving it in my glass trifle bowl. You can see all the pretty layers. For a party, use little cups or spoons. It makes a sweet side for baked ham or crispy fried chicken.
For drinks, a glass of iced tea with lemon is perfect. The tartness balances the sweet. For a special dinner, a little glass of Moscato wine pairs nicely. It’s just as sweet and fruity as the salad.
Which would you choose tonight?
Keeping Your Vintage Salads and Casseroles Fresh
These classic recipes are perfect for making ahead. Let’s talk storage. The Pistachio Mallow and Ambrosia salads love the fridge. Cover them tight. They stay happy for two days. The gelatin salad needs the fridge too. It will keep for nearly a week.
The sweet potato and ham casseroles freeze well. Cool them completely first. Wrap the dish tight in foil. I once forgot to label a frozen casserole. We had a mystery dinner! Write the name and date on the package. Thaw it in the fridge before reheating.
Reheat casseroles in a warm oven. This keeps the topping crisp. Batch cooking these saves big holiday stress. You get to visit, not just cook. That matters most. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
First issue: a watery salad. Always drain canned fruit well. Let it sit in a strainer. I remember a very soupy ambrosia. Pat fruit dry with a paper towel. This keeps your salad creamy, not runny.
Second issue: marshmallows burning. They brown fast. For the sweet potato casserole, add them late. Try the last 10 minutes of bake time. This gives you golden, gooey perfection. It builds your confidence when it works.
Third issue: a bland sauce. Taste as you go. The ham casserole needs its Worcestershire and pepper. These are flavor boosters. Good seasoning makes simple ingredients sing. That is the secret to great flavor. Which of these problems have you run into before?
Your Quick Recipe Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free noodles in the ham casserole. Check pudding and gelatin mixes for gluten-free labels.
Q: How far ahead can I make them? A: All salads are better made a few hours ahead. Casseroles can be assembled a day early. Just bake them the day you eat.
Q: What are easy ingredient swaps? A: Use yogurt instead of sour cream in ambrosia. Try pecans instead of walnuts. Use what you have.
Q: Can I double a recipe? A: Absolutely. Use a bigger dish for casseroles. For salads, just use a very large bowl.
Q: Any optional tips? A: A fun fact: Adding a pinch of salt to sweet dishes makes them taste sweeter. Try it! Which tip will you try first?
From My Kitchen to Yours
I hope you give these classics a try. They are full of sweet, cozy memories. Food is about sharing stories and smiles. I would love to see your creations.
Take a picture of your beautiful table. Share it with friends who love vintage recipes. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.
Happy cooking!
—Chloe Hartwell.
Top Classic Recipes You Are Not Making
Description
Rediscover timeless, forgotten classics! These top recipes are missing from your kitchen. Easy, delicious, and sure to impress.
Ingredients
Recipe 1: Pistachio Mallow Salad
Recipe 2: Pineapple Sweet Potato Casserole with Marshmallows
Recipe 3: Ambrosia Salad
Recipe 4: Quick Cranberry Gelatin Salad
Recipe 5: Pineapple Ham Casserole
Instructions
- Pistachio Mallow Salad: In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and DOLE Pineapple Tidbits. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
- Pineapple Sweet Potato Casserole with Marshmallows: Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly. Peel potatoes and place in a large bowl with butter and sugar; mash. Add drained DOLE Crushed Pineapple, eggs, vanilla, nutmeg and salt; stir to combine. Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
- Ambrosia Salad: In a large bowl, combine the DOLE Mandarin Oranges, DOLE Pineapple Tidbits, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
- Quick Cranberry Gelatin Salad: In a large bowl, dissolve gelatin in water. Stir in DOLE Crushed Pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.
- Pineapple Ham Casserole: Cook noodles according to package directions; drain. In a large skillet, sauté celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, DOLE Crushed Pineapple, Worcestershire sauce, salt and pepper. Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Notes
- Nutritional information is not provided for these recipes.
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