A tasty tropical fruit
ambrosia salad with miniature marshmallows, walnuts and toasted
coconut in a lime-vanilla yogurt dressing.
Coco-Nutty
Fruit Salad
- 1 (16-ounce) can mandarin
oranges, well drained
1 (20-ounce) can pineapple chunks, well drained
2 medium bananas, sliced
1 cup miniature marshmallows
1 cup coconut, toasted if desired
1 cup (8 ounces) vanilla yogurt
2 teaspoons lime juice, optional
1/4 cup chopped walnuts
- In large bowl, stir all
ingredients together. Cover and refrigerate at least 2 hours.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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