Grand Slam Salad Recipe

5 1 2
Publisher Photo

Grand Slam Salad Recipe

Read Reviews
5 1 2
Publisher Photo
With fruit cocktail and whipped topping, this salad turned out to be a winner with everyone.—Sue Gronholz, Beaver Dam, Wisconsin
MAKES:
12-16 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1 can (20 ounces) crushed pineapple, drained
  • 1 can (15-1/4 ounces) fruit cocktail or tropical fruit salad, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups pastel miniature marshmallows

Directions

In a large bowl, combine the pineapple, fruit cocktail, milk and lemonade concentrate. Fold in whipped topping and marshmallows. Cover and refrigerate for at least 2 hours. Yield: 12-16 servings.
Originally published as Grand Slam Salad in Taste of Home April/May 1998, p19

Nutritional Facts

3/4 cup: 199 calories, 5g fat (4g saturated fat), 8mg cholesterol, 37mg sodium, 37g carbohydrate (32g sugars, 1g fiber), 2g protein.

  • 1 can (20 ounces) crushed pineapple, drained
  • 1 can (15-1/4 ounces) fruit cocktail or tropical fruit salad, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups pastel miniature marshmallows
  1. In a large bowl, combine the pineapple, fruit cocktail, milk and lemonade concentrate. Fold in whipped topping and marshmallows. Cover and refrigerate for at least 2 hours. Yield: 12-16 servings.
Originally published as Grand Slam Salad in Taste of Home April/May 1998, p19

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MY REVIEW
delowenstein User ID: 3766053 23163
Reviewed Apr. 26, 2014

"I prepared this recipe for the first time 4/25/14. I DID adjust the recipe by using a 6-oz. container of frozen lemonade WATER ICE as I didn't have frozen lemonade concentrate! I kept the amount of marshmallows, sweetened condensed milk, frozen whipped topping, the drained crushed pineapple the same! Please note that I used 2 cups of regular miniature marshmallows as I didn't have pastel-colored marshmallows! This worked out fine for me!

I thawed the frozen whipped topping and the water ice in my refrigerator the night before I prepared the salad. I ALSO used a 15-oz. can of mixed fruit in PEAR CONCENTRATE, DRAINED and allowed the salad to sit, covered, in my refrigerator overnight. THEN I added a can (15-oz.) of FRUIT COCKTAIL IN PEAR CONCENTRATE, drained, to the salad 4/26/14 and gently tossed the salad before re-covering and returning to my refrigerator to chill again overnight! This salad looks delicious with its fluffy texture and colorful, too! I'm taking it to a luncheon at our chapel on 4/27/14! Salads and desserts were what was needed, so I thought-I'll make this salad! Thank you, Sue Gronholz, for sharing your recipe with Taste of Home! I'm sure that it will be a recipe for me to use time and again! It is a keeper for me! delowenstein"

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