PINEAPPLE-ORANGE SALAD
1 cup sour cream,
1 cup flaked coconut
1 cup mandarin orange sections
1 cup pineapple chunks
1 cup miniature marshmallows
Salad greens (for serving)
Toasted walnuts* (for garnish)
Mix each sour cream, coconut, oranges, pineapple and marshmallows together. Let stand in refrigerator several hours.
To serve, put on greens and garnish with toasted walnuts.
*To toast walnuts, put in slow oven (300 degrees F) for 10 minutes.
Makes 4-6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
1 cup sour cream,
1 cup flaked coconut
1 cup mandarin orange sections
1 cup pineapple chunks
1 cup miniature marshmallows
Salad greens (for serving)
Toasted walnuts* (for garnish)
Mix each sour cream, coconut, oranges, pineapple and marshmallows together. Let stand in refrigerator several hours.
To serve, put on greens and garnish with toasted walnuts.
*To toast walnuts, put in slow oven (300 degrees F) for 10 minutes.
Makes 4-6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
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