Gluten-free Pineapple Salad Recipe

This gluten-free Pineapple Salad recipe is another gluten-free recipe from the way-back machine. When I saw it highlighted in a magazine, it brought back memories of church potlucks from the 1960s and 70s. Perhaps it will find a place on your table this holiday season.

  • 20 ounces crushed pineapple with juice
  • 6 ounces lemon gelatin
  • 4 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped pecans

Boil pineapple with juice in medium saucepan and add lemon gelatin. Stir until gelatin is dissolved.  Remove from heat.

While gelatin is still warm, add softened cream cheese. Stir until fully melted.

Stir in mayonnaise until fully mixed.

Add chopped celery and pecans.

Pour into an 8X8 inch glass baking dish and refrigerate until set. About four hours.

Enjoy.

I wish you well.

Sandy

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Gluten-free Cucumber Tomato Linguine Salad Recipe

This gluten-free cucumber tomato linguine salad is perfect for summer meals, picnics, and potlucks.

  • 1 lb. box gluten-free linguine. Spaghetti noodles work fine if you can’t find g-f linguine.
  • 2 cucumbers, peeled, sliced, and quartered
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 16 oz bottle Italian Dressing
  • 1/2 bottle McCormick’s Salad Supreme seasoning

Cook linguine per package directions.

Cool.

Chop vegetables add to cooled noodles.

Add Italian dressing and Salad Supreme.

Mix all ingredients well.

Marinate for 24 hours.

The longer this salad sits, the more intense the flavor.

Enjoy!

I wish you well,

Sandy

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Gluten-free Pineapple Fluff Salad Recipe

By Sandy Kirby Quandt

After my mother’s funeral in November, the ladies at her church served lunch for the family. Among the salad dishes was a fluffy pineapple concoction. It was delicious.

My mother-in-law told me I had to get the recipe. I agreed.

When I asked about the recipe, I was told the luncheon had been catered, and they didn’t have the recipe. Phooey.

So, I searched the internet.

What I found, and what I’m sharing with you today, is a super simple recipe for a pineapple pie filling, which I simply turned into what I call Pineapple Fluff Salad. Pilot thinks it would make a great pie filling with a gluten-free graham cracker crust. And it would.

Pilot also said he believes the dish we ate had pecans in it. I honestly don’t remember, but if you want to add pecans pieces, 1/2 to 1 cup should do.

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 20 oz crushed pineapple, drained well
  • 8 oz whipped topping, thawed

Beat sugar into softened cream cheese. Add well-drained crushed pineapple. Blend in whipped topping. Add pecans, if using.

Refrigerate.

Enjoy!

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I wish you well.

Sandy

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