Sunshine Salad Recipe

A bright and creamy potluck side with citrus, juicy pineapple, and a satisfying crunch, perfect for summer gatherings.

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Toast the seeds or nuts in a small skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.
Drain the canned mandarin oranges and crushed pineapple in a fine-mesh sieve, pat gently to remove excess syrup.
In a medium bowl, whisk together the sour cream, marshmallow creme, powdered sugar, and orange zest until smooth. If using, whisk in the instant vanilla pudding mix.
Gently fold the drained fruit into the dressing until coated but intact. Add chopped grapes or apple if using.
Stir in the cooled toasted seeds or nuts and shredded coconut, reserving some for garnish. Cover and chill for at least 1 hour before serving.

For a lighter version, replace half of the sour cream with Greek yogurt. Store in an airtight container for up to 3 days.