AMBROSIA SALAD
Hi and welcome to our website!
This is a tasty recipe that can be served as a salad or dessert.
I will share with you our Cold Plates - Traditional Newfoundland recipe and link if you wish to make it.
If you make this ambrosia salad as a dessert just scoop it into a nice dessert bowls to serve with a topping of whipped cream.
Mandarin oranges is one of the ingredient's in this salad...you can use fresh or canned whatever is available or affordable for you. They both taste lovely and will work.
This is so tasty and if you wish try toasting some coconut for a topping for this salad and you can do seasonal as well with a bottle of cherries in the recipe.
Use a fancy bowl to serve your ambrosia salad in, it looks so nice. This is a tropical salad and one you will make often.
Not a lot of steps to this ambrosia salad, just toss all five cups of ingredient's into a bowl and toss.
I hope you are still very interested in making this tasty recipe today...please continue on to our five cup recipe and recipe posted below. As well I will share with you a link to our cookbooks if you wish to check them out.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Unsweetened coconut - 1 cup
- Tidbit Pineapples - 1 cup
- Mandarin oranges - 1 cup or can
- Mini marshmallows - 1 cup, coloured or white
- Sour Cream - 1 cup, or yogurt or whipped cream
- Toasted coconut - 2 tbsp
Instructions
In a glass bowl add unsweetened coconut, mandarin oranges cut in half.
Pineapple tidbits no juice. Mini marshmallows white or coloured.
Toss in your sour cream or plain yogurt and continue folding it together.
After flatten in bowl and sprinkle some toasted unsweetened coconut over the top and refrigerate until ready to serve.
Serve as a dessert or with a Traditional Cold Plate.
Bonita Tips:
Use sweetened or unsweetened coconut, also use fresh or canned mandarin oranges.
Using coloured mini marshmallows gives the salad a nice look, same taste.
Using sour cream, yogurt or whipped cream will be a personal choice, same taste.
To toast coconut, just put the frying pan on the stovetop and add the coconut to the pan. Toss it around a little in the pan until it turns a nice golden brown. Remove from heat let cool before adding it to the ambrosia salad.
I’m always looking for a tasty and very affordable salad, also one we can serve with our traditional cold plates. Even though this is not our traditional salad it’s one we adopted over the years to serve with them.
After you add the toasted coconut top with fresh mandarin oranges and tidbit pineapples.
So tasty!!
Thank you for stopping by and don’t forget to watch our short video tutorial before you go!!
On behalf of myself, RMHussey Productions and Team and from our kitchen to yours!!
Have a lovely day!! 🙂 Bonita
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I love this salad, but my husband can’t have pineapple. I subbed thawed frozen raspberries for the pineapple. Yes, it turned everything pink, but was delicious, and I could share it with my husband! This recipe is a keeper!
Awe!! That is so wonderful and thank you for stopping by and sharing how you changed it to your liking. I’m glad you both enjoyed it!! We so appreciate you letting us know. 🙂 Bonita