Tuesday, March 23, 2010

Spring Fruit Salad

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut, toasted
1 cup miniature marshmallows
1 can (8 ounces) pineapple tidbits, drained
1 cup (8 ounces) sour cream
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Fresh mint, optional

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight.
Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired.

Yield: 6 servings.

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