I’ve tried to warm up some frozen lettuce (and spring mix etc) in some warm water before because occasionally it will get a bit icy if I shove it to the back of my fridge instead of keeping it closer to the front. I’ve not tried microwaving it (and it’s edible warmed back up, but not not great anyways). I’m one of the strange people who sometimes uses American cheese in a salad, so melted cheese is an interesting proposition. 
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I sometimes use american cheese and lunch meats on salad.
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I’m now wondering if anyone else makes carrot raisin salad
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I don’t like raisins in most things (only if they are covered in chocolate pretty much and for some reason I liked raisin bran back when I still ate cereal). I do like shredded carrot in my salads sometimes though, or coleslaw.
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Haven’t done that, but will admit from old family get togethers, I do have a soft spot for orange carrot jello salad.
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For me it’s that same jello mix and also really liked the lime jello with marshmallows back in the day.
Now and then enjoyed ambrosia salad but grew out of it.
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Most of the jello salads I could do without. I do like one my mom used to make that was orange jello, mandarin orange pieces, cool whip, sour cream (sounds weird but it works) and she used to put pineapple into it until I developed a stomach aversion to pineapple.
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I remember that one!
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Carrots for sure. Raisins I’ve had in a salad but don’t recall when or where; I don’t put them in myself though. Raisins are okay, but I find them too sweet in general for most things.
That fake lime Jello, Kool-Aid, Sno-Kones or Slush Puppies… used to really love all of that as a kid. I haven’t had any of it in a long time except a fake-lime Hawaiin shaved ice a few weeks ago on a whim around my birthday.
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Remember Otter Pops?
Let’s see,always went for the blue,green,orange ones.
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Ah pineapple, one of the foods that eats you back (although apparently cooking it kills the enzyme that does that)
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My siblings can all make it now, I rarely make it myself, though I’m capable and could get the recipe from any of them.
I was never big on the ones with marshmallow, but I mostly only eat marshmallows when I can roast them. Cold marshmallow just isn’t my thing.
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Something I’ve been playing with for about a year now is lemon curd.
Last time did anything with made puff pastries.
Im debating lemon bars this time.
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I think I mentioned it in a discord we’re both in, but if you have an air fryer if you haven’t yet look up how to toast marshmallows in them, they get a nice little crust to them
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I did fine with canned pineapple in stuff, and my mom would put it on hams when baking them and that was fine. Then at one of my schools we ate fresh pineapple and it made me so sick I just couldn’t deal with the taste from that point on. It was still okay on the baked ham, but nothing else.
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Yeah, and from watching cooking competitions that’s why you don’t marinate pork in raw pineapple juice.
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A former wife of an uncle (who I hate and refuse to consider an aunt) had one redeeming quality, and that was the lemon lush bars she made. They were tasty.
I will have a look at that! We have no counter space but we do still sometimes drag out the air fryer.
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This statement has power. I will adopt this idea into my life. Thank you for this gem.
Mwahahaha!
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Just to note, from what I’ve heard you do need to use foil in the basket for this one, the video I learned it from she said that she tried parchment and it didn’t work
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I was that way with one of my grandmas.
But,she had the most amazing homemade fudge we got for gifts at holidays.
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