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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ambrosia Salad Recipe

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This recipe for Ambrosia Salad is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz.) Pineapple Chunks or Tidbits, drained
1 (11 oz.) Mandarin Oranges, drained or 2 Cups Fresh Clementine Segments
1/4 Cup Maraschino Cherries, drained and rinsed
1/2 Cup Seedless Grape or Red Grapes, halved
1/2 Cup Apples, chopped
1 Cup Miniature Regular or Colored Marshmallows
1 Cup Sweetened Flaked Coconut, toasted (optional)
1/3 Cup Pecan Halves, toasted
1/4 Cup Light Sour Cream or Plain Yogurt
1 (8 oz.) Container Cool Whip, thawed
Directions:
Directions:
Drain pineapple and mandarin oranges and set aside. In a large bowl, combine pineapple, mandarin oranges, grapes, cherries, apple, marshmallows, coconut (if using) and pecans. In a separate bowl using a whisk combine the Greek yogurt or sour cream and whipped topping. Add the whipped cream mixture into the fruit and gently fold. Add mixture into a bowl and refrigerate, covered for 2-4 hours before serving.


To toast pecans:
Place pecans in a microwave-safe dish. Microwave, uncovered, on high for 1-2 minutes or until lightly toasted, stirring between each minute. Watch carefully to avoid burning the nuts. You should start out with a minute because every one's microwave id different.

 

 

 

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