Holiday Ambrosia Salad

Recipes

Nov 10

Serves: 8-10 Prep time: 40 Cook Time:15 mins

Total Time: 55min

Ingredients

3 cups frozen cranberries

1/4 cup sugar

3 tbsp orange juice

2.5 cups unsweetened shredded coconut

3.5 cups mini marshmallows

7 mandarin oranges (peeled, segmented and cut in half)

1l container of cool whip

2 cups vanilla Greek yogurt

Directions

Cook the Cranberry Sauce:

In a medium saucepan over medium-high heat, combine 1 cup of cranberries, ½ cup orange juice, and ¼–½ cup of sugar (depending on your sweetness preference).
Stir occasionally, cooking until the cranberries start to burst and a sauce forms (about 10-15 minutes).
Once the sauce is thickened, remove it from the heat and transfer it to a bowl.
Place in the fridge to cool.

Prepare the Salad Base:
- In a large mixing bowl, combine 1 cup of yogurt, 1 cup of Cool Whip, 1 cup of shredded coconut (sweetened if desired), 1 cup of mini marshmallows, and 1 cup of drained mandarin oranges.
- Gently mix until well combined.
Fold in the Cranberry Sauce:
- Once the cranberry sauce has cooled, gently fold it into the yogurt mixture. Be careful not to overmix, as you want swirls of cranberry in the salad.
Portion and Garnish:
- Scoop the mixture into small, personal-sized cups or a large clear serving bowl.
- Garnish with sugared cranberries and a sprinkle of coconut for a festive touch.
Chill and Serve:
- Chill in the fridge for at least 1 hour before serving to allow flavors to meld.
- This salad will keep in the fridge for up to 5 days.