Sunshine Molded Salad:

20 ounces crushed pineapple, in its own juice
26 ounces tropical fruit salad in light syrup
2 tablespoons unflavored gelatin
1/2 cup lemon juice, fresh or frozen
1/2 cup sugar
Set a strainer over a 4-cup measure; add pineapple, pressing on it to extract the juice. Set the pineapple aside.

1. Drain the juices from the tropical fruit salad into the measuring cup with the pineapple juice; add enough water to measure 2 3/4 cups [for recipe serving 8].
2. In a small bowl, sprinkle gelatin over lemon juice; let stand until softened.
3. In a small saucepan, bring the fruit juices to a simmer. Remove from the heat and whisk in the softened gelatin and sugar, stirring until dissolved.
4. Refrigerate the mixture until it is slightly thickened, about 1 1/2 hours. (Alternatively, set the pan over a large bowl of ice and stir until thickened to the consistency of egg whites.)
5. Stir in the reserved pineapple and tropical fruit. Pour into an 8-cup mold and refrigerate until set, about 2 hours.
6. Unmold just before serving.

Marinated Salad:  

INGREDIENTS:
* 2 large tomatoes, sliced
* 1 large green pepper, sliced
* 2 medium zucchini, sliced
* 1 small onion, chopped
* 1 cup fresh sliced mushrooms
* 2 tablespoons fresh chopped parsley
* lettuce leaves
* 1 cup (8 ounces) Italian salad dressing 

PREPARATION:
Combine tomatoes, zucchini, mushrooms, and parsley in a sealable plastic bag or 8-inch square baking dish. Pour dressing over vegetables; toss to coat well. Cover and chill for at least 8 hours, or overnight. Serve vegetables over lettuce leaves with reserved dressing.
Serves 4 to 6.