Mandarin Orange Salad Recipe

5 1 2
Mandarin Orange Salad Recipe
Mandarin Orange Salad Recipe photo by Taste of Home
Publisher Photo

Mandarin Orange Salad Recipe

Read Reviews
5 1 2
Publisher Photo
This quick and colorful dish is perfect for family breakfasts. By preparing it ahead of time, I can enjoy many other activities such as cross-stitching, painting, reading and, most importantly, spending time with my three boys!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1 can (15 ounces) mandarin oranges segments
  • 1 package (3 ounces) tapioca pudding mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 jar (6 ounces) maraschino cherries, drained
  • 2 medium firm bananas, sliced

Directions

Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. Place pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving. Yield: 6-8 servings.
Originally published as Mandarin Orange Salad in Cookin' Up Country Breakfasts Cookbook 1994, p86

Nutritional Facts

1 cup: 207 calories, 0 fat (0 saturated fat), 0 cholesterol, 120mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 1g protein.

  • 1 can (20 ounces) pineapple chunks
  • 1 can (15 ounces) mandarin oranges segments
  • 1 package (3 ounces) tapioca pudding mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 jar (6 ounces) maraschino cherries, drained
  • 2 medium firm bananas, sliced
  1. Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. Place pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving. Yield: 6-8 servings.
Originally published as Mandarin Orange Salad in Cookin' Up Country Breakfasts Cookbook 1994, p86

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mistarkle User ID: 5495897 40148
Reviewed May. 25, 2013

"Such a simple recipe to throw together. I love it b/c I can make it ahead and let it chill overnight. It's liked by so many and especially refreshing for those hot summer get togethers. A nice change of pace from the typical "sweets" at potlucks. LOVE LOVE LOVE IT!"

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