Five Cup Salad - cooking recipe

Ingredients
    1 (8 1/4 oz.) can pineapple chunks
    1 (11 oz.) can mandarin oranges
    1 c. coconut
    1 c. tiny marshmallows
    1 (8 oz.) sour cream
    2 Tbsp. chopped pecans
Preparation
    Drain pineapple chunks, reserving 1 tablespoon syrup.
    Combine pineapple chunks, reserved syrup, mandarin orange sections, coconut, marshmallows and sour cream.
    Cover and chill for 2 to 24 hours.
    Before serving, sprinkle with pecans.

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