The Pantry: 5-Cup Salad

I have a soft spot–my belly– for fruit salads, especially the kind that have a yogurt and sour cream base to them.  Case in point, this 5-cup salad.  We used to have this at every holiday meal, but now  I usually only make enough for me to eat.  My boys are broken; they don’t like yogurt and they only like sour cream when it’s hidden in something else, like a cake or PW’s sour cream pancakes.

Anyway, this salad could not be simpler to make, and it’s decadently delicious.

5-Cup Salad


1 cup canned mandarin orange segments, drained

1 cup canned pineapple tidbits, drained

1/2 cup chopped pecans, toasted

1/4 cup shredded coconut

1/2 cup sour cream

3/4 cup vanilla yogurt

1 cup miniature marshmallows


1.  Measure out a heaping cupful of mandarin oranges

and a scant cupful of pineapple tidbits (I like more oranges that pineapple)

into a large bowl.  Add the pecans and coconut to the bowl.

Isn’t that pretty?  This is the point where I have to keep myself from digging into the bowl and eating the fruit and nuts by the spoonful.

2.  Add the sour cream and yogurt, and top it all off with the marshmallows.

Stir to combine.

3.  Place in a sealed container and refrigerate for at least one hour before serving.  I usually make mine about 24 hours in advance.

The marshmallows soak up all of that vanilla yogurt and sour cream goodness, and they puff up beoming slightly soggy on the outside and tender on the inside.

Yield: 5 cups!


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