HOW TO MAKE AMBROSIA RECIPES

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AMBROSIA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Ambrosia Salad Recipe: How to Make It - Taste of Home image

Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 5

1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup sour cream

Steps:

  • In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Nutrition Facts : Calories 370 calories, FatContent 20g fat (14g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 48g carbohydrate (43g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

AMBROSIA SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Ambrosia Salad Recipe | Food Network Kitchen | Food Network image

Remember this classic? You might be surprised at how it satisfies a modern palate, even as it gives a retro wink to the last century.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 2 hours 35 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 cup pecans
3/4 cup heavy cream 
1/3 cup sour cream 
3 cups mini marshmallows 
1 1/2 cups diced pineapple (1/2-inch dice)
1 cup sweetened shredded coconut
One 11-ounce can mandarin oranges in light syrup, drained well 
One 10-ounce jar maraschino cherries, stems removed and halved 

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely. 
  • Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight. 
  • Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

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