Orange Vanilla Ambrosia Salad

Place pineapple, oranges, tropical fruit mix, bananas, and grapes in a large bowl. Fold in yogurt, marshmallows, 1/2 cup flakes and balsamic. Cover with plastic wrap and refrigerate for at least 1 hour. Serve in individual bowls, cups or glasses and add a sprinkling of toasted coconut on top. To toast coconut, Preheat oven to 325F. Spread 1/2 cup coconut flakes on ungreased cookie sheet. While baking, watch closely and stir often. Coconut should be a light brown color. Remove from oven and let cool. Can be stored in plastic container or jar at room temperature.

Fruit

Ingredients

1 can (20oz) pineapple chunks, drained

1 can (20oz) mandarin oranges, drained

1 can (20oz) tropical fruit mix, drained

2 bananas, sliced

1 C seedless red grapes
3 T of The Olive Bin's Orange Vanilla White Balsamic Vinegar (or Coconut Balsamic Vinegar)

12 oz fat free Plain Greek Yogurt
1/2 C flaked coconut plus 1/2 cup for toasting
1 1/2 C miniature marshmallows

Directions

Place pineapple, oranges, tropical fruit mix, bananas, and grapes in a large bowl. Fold in yogurt, marshmallows, 1/2 cup flakes and balsamic. Cover with plastic wrap and refrigerate for at least 1 hour.
Serve in individual bowls, cups or glasses and add a sprinkling of toasted coconut on top.
To toast coconut, Preheat oven to 325F. Spread 1/2 cup coconut flakes on ungreased cookie sheet. While baking, watch closely and stir often. Coconut should be a light brown color. Remove from oven and let cool. Can be stored in plastic container or jar at room temperature.

Associated Products

Coconut White Balsamic

Buy This Product

View More Recipes

Orange Vanilla White Balsamic

Buy This Product

View More Recipes

« Back to Fruit