HERE COMES THE SUN! Since I was a little girl, one of my favorites at Easter was Sunshine Salad, which was also called California Salad or Ambrosia Salad, depending on who you asked! Easter was the only time of the year that we had this, so it was always a special treat. My sister and brothers loved mandarin oranges as much as I do, and today, our little ones love them too!
Mandarin oranges are a slightly smaller relative of a standard orange - did you know that tangerines and Clementines are both varieties of mandarin oranges? Cuties and Halos are also different types of mandarins depending on what time of year it is. Small, sweet and seedless, we love that these have no seeds and are so easy to peel that even the little ones can do it! And at only 50 calories each and with 2 grams of fiber and half a day's worth of vitamin C and other antioxidants, what's not to love about these little gems?
I've modified the recipe from what my mama used to make, to include fresh cut pineapple and protein-packed Greek yogurt. And because we just love the flavor of sweet coconut, I use Coconut Greek Yogurt which adds another delicate layer of coconut flavor!
The longer this fresh salad sits, the juicier it gets from all of the fresh fruit - which will dissolve the marshmallows into nothing-ness. And what kind of kid doesn't just love puffy mini-marshmallows? To keep this as fresh as can be, mix it up right before you want to serve, and toss in mini-marshmallows and sweetened coconut flakes right before you put it on the table. So fresh and good!
2 cans (11 oz. each) mandarin orange segments (in natural juice)
3 cups fresh pineapple chunks (or 1 (20 oz.) can pineapple chunks or tidbits (in pineapple juice)
¼ cup red maraschino cherries
1 cup (8 oz.) coconut flavored Greek yogurt (or sour cream)
1 cup mini marshmallows
½ cup shredded sweetened coconut
HOW I MAKE THIS:
YIELD: 6 to 8 serving
Originally posted April 2017; revised and reposted April 2020.
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