Five Cup Salad - cooking recipe
Ingredients
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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
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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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