|
5 CUP SALAD
|
||||||||
| 1 Cup Mandarin Oranges Drained 1 Cup Pineapple Tidbits Drained 1 Cup Miniature Marshmallows 1 Cup Shredded Coconut 1 Cup Sour Cream Place in mixing bowl. Mix gently but thoroughly. Cover. Refrigerate until serving time. The sour cream should thinly coat the fruits. The salad should have a moist mouth feel. Note: Other ingredients that may be added to this salad include: maraschino cherries, pecans or walnuts, grapes, or bananas (just before serving). |
||||||||
|
This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
||||||||
|
||||||||