Coco-Nutty Fruit Salad
A tropical fruit ambrosia salad with miniature marshmallows, walnuts and toasted coconut in a lime-vanilla yogurt dressing.
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.