Quick and Easy No Lettuce Salad Recipes - Honeymoon Pineapple Hash or Festive Pineapple Lime Molds

By Linda Carol Wilson

When you hear the word salad do you automatically think of a bowl of lettuce and inwardly groan? While lettuce salads are delicious and good for us, sometimes we want something different in a salad. Next time you are told to "bring a salad", give one of these recipes a try. Honeymoon Pineapple Hash, Festive Pineapple Lime Molds, and 24-Hour Bean Salad are all good options! The Pineapple Hash has a graham cracker crumb crust and is frozen before serving. Perfect for hot summer days or any other time. Both of these recipes are from my large collection of old fashion recipes.
HONEYMOON PINEAPPLE HASH
36 large marshmallows
1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted
In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.
Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.
FESTIVE PINEAPPLE LIME MOLDS
This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanations about lime juice!
1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pineapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring
Heat pineapple syrup and water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Spoon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)
It is suggested this is a good salad for holiday meals.
Note: Don't use wine? Substitute water.
Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

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