Peties Ambrosia Salad Recipes
AMBROSIA SALAD
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. -Judi Bringegar, Liberty, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
Nutrition Facts :
AMBROSIA SALAD
Remember this classic? You might be surprised at how it satisfies a modern palate, even as it gives a retro wink to the last century.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
- Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
- Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.
PETIE'S AMBROSIA SALAD
Make and share this Petie's Ambrosia Salad recipe from Food.com.
Provided by escripps
Categories Thanksgiving
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together in a large bowl and chill. The measurement don't have to be exact, add more of whatever you like. Sometimes add some of the maraschino cherry juice for color.
- Can be made the day before.
Nutrition Facts : Calories 220, Fat 14.1, SaturatedFat 4.8, Cholesterol 10.3, Sodium 154.7, Carbohydrate 22.5, Fiber 3, Sugar 14.7, Protein 4.1
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