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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
  • Total Time
    Prep: 5 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sweetened shredded coconut, toasted
  • 1 cup miniature marshmallows
  • 1 cup 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.

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Reviews

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Average Rating:
  • cwbuff2
    Mar 10, 2013

    Tasty salad, easy to make. I was afraid the toasted coconut would get soggy overnight, but it didn't. Also, I used vanilla yogurt instead of plain sour cream to gussie it up a little. My husband likes coconut and my son likes pineapple, so this was a thumbs up.