Mandarin Orange Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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!
Ingredients
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1 can (20 ounces) pineapple chunks
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1 can (15 ounces) mandarin oranges segments
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1 package (3 ounces) tapioca pudding mix
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1 package (3 ounces) cook-and-serve vanilla pudding mix
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1 jar (6 ounces) maraschino cherries, drained
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2 medium firm bananas, sliced
Directions
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1.
Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool.
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2.
Place the 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.
Nutrition Facts
1 cup: 207 calories, 0 fat (0 saturated fat), 0 cholesterol, 120mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 1g protein.
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