Food
Ambrosia Salad
By Yankee Magazine|May 23 2002|
An old-fashioned dessert that hasn’t lost an ounce of appeal over the years, Ambrosia is extremely easy to prepare and makes a light, refreshing dessert.
Yield
8 to 12 servings
Ingredients
2 cups drained and chopped oranges
2-1/2 cups (half of a 10-ounce bag) miniature marshmallows
1 cup chopped pecans
2 cups drained crushed pineapple
1 cup coconut
1 carton (16 ounces) sour cream
Instructions
Mix together all the ingredients. Chill in the refrigerator.
Hooray! The “real” version of ambrosia, without those strange additions of things like cranberries. Some things should just not be messed with. Can’t wait to serve this at family dinners.
It was delicious.
Glad to see someone besides myself knows what Ambrosia is supposed to be! Only alteration I make is I don’t add coconut. This does not alter the taste.
There is not a better salad than this. PERIOD!
Only problem I have is I will not quit eating until it’s all gone! MMMMmmmm GOOD!
Glad to find an original recipe for this. The only substitution I would make is to use chopped walnuts instead of pecans.
Love this! I make it without the pecans. It’s been a big hit at summer barbecues. I never have any leftovers.
Been making this recipe for years!
I love this so much better with the sour cream – the marshmallows are sweet enough!