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Spring Fruit Salad

 Spring Fruit Salad
I FREQUENTLY choose this easy and elegant salad when planning a menu. The flavors blend nicely as it refrigerates. Also, it's nice to have the salad ready when you're busy with last-minute details of serving an entire meal. -Karla Retzer, Grantsburg, Wisconsin
6 ServingsPrep: 5 min. + chilling

Ingredients

  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup flaked coconut, toasted
  • 1 cup miniature marshmallows
  • 1 cup (8 ounces) sour cream
  • 3/4 cup unsweetened pineapple tidbits, drained
  • 2 tablespoons chopped walnuts
  • 1 tablespoon brown sugar

Directions

  • In a small serving bowl, combine the first five ingredients. Cover
  • and refrigerate overnight. Just before serving, sprinkle with
  • walnuts and brown sugar. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 254 calories, 14 g fat (10 g saturated fat), 27 mg cholesterol, 69 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.