Cranberry Ambrosia Salad
A delightful mix of sweet and tart flavors combining fresh cranberries, mini marshmallows, shredded coconut, and chopped pecans, creating a creamy and vibrant salad perfect for any occasion.
Ingrédients
Fruit and Nuts
- 2 cups fresh cranberries Rinse and remove any damaged ones
- 1 cup mini marshmallows
- 1 cup shredded coconut
- 1 cup diced pineapple, drained Diced into small pieces
- 1 cup pecans, chopped Can be toasted for added flavor
Dressing
- 1 cup whipped cream or Cool Whip For a dairy-free version, use coconut whipped cream
- 1/2 cup sour cream Can substitute with Greek yogurt for a tangier taste
- 1/2 cup sugar Optional, adjust to taste
Instructions
Preparation
- Start by gathering all the ingredients.
- Rinse fresh cranberries thoroughly, making sure to remove any damaged ones.
- Dice the pineapple into small pieces and chop the pecans.
Mixing
- In a large mixing bowl, combine the fresh cranberries, mini marshmallows, shredded coconut, diced pineapple, and chopped pecans.
- In a separate bowl, mix the whipped cream, sour cream, and sugar until smooth.
- Pour the dressing over the mixed fruit and gently fold until the fruits are coated.
Chilling and Serving
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour.
- Taste the salad and adjust sweetness if necessary.
- Serve in a bowl or individual cups, and enjoy the compliments!
Notes
For a lighter option, substitute Greek yogurt for sour cream. Avoid overmixing to maintain texture.