Ambrosia salad reminds me of 1982. I was about 7 and I remember, that was a salad that I would be happy to eat from the buffet! It had marshmallows and some fruit in it. Well, the holidays always make me reminiscint for times of yesteryear. So this holiday season, I decided to round out my egg casserole and nutella french toast brunch with a festive Holiday Ambrosia Salad!HOLIDAY AMBROSIA SALAD
INGREDIENTS:
1 lb fresh cranberries, halved (or approx 2 cups)
1/2 cup sugar
2 oranges
1 (20 oz.) can crushed pineapple, drained
2 diced, unpeeled apples
1 cup seedless grapes, halved
1/2 cup candied pecans chopped
2 cups miniature marshmallows
8 oz. Cool Whip
shredded coconut
DIRECTIONS:
Chop cranberries, pour into large bowl and mix with sugar & zest of one orange. Let sit overnight. The next day cut the oranges in half like a grapefruit. Cut the orange halves as if you were sectioning a grapefruit and remove the orange sections. Mix the cranberries, orange sections, pineapple, apples, grapes, pecans and marshmallows. Fold in Cool Whip lightly. Cover and chill. Lightly sprinkle with coconut before serving. Serve with a side of candied pecan pieces and extra coconut for those coconut lovers.
