Thursday, December 1, 2011

Cranberry-Apple Ambrosia Salad with Mandarin Oranges

This salad is inspired by where I work at Schnuck's in the Chef's Express Department.  Basically, I replicated this salad, it is as good as or better in my opinion and I had several people try it and they all liked it.  A couple said they were not fruit eaters but still thought it was good.

This is my first draft and I was happy with it, so I am going to share it and will edit if there are any revisions.

Cranberry Apple Ambrosia Salad with Mandarin Oranges

4 Large Apples (diced-bite sized)
      2 - Red (I like Jonagold's)
      3 - Green (I used Granny Smith)
Juice of one Mandarin Orange
2/3 cup Craisin's
5-6 Mandarin Oranges (reserve 1 Tablespoon of Zest)

  • Separate segments

1/4 cup Diced Fresh Pineapple
2 cups Vanilla Yogurt (more if desired)
1/2 cup Toasted Coconut
1/2 cup Miniature Marshmallows
2-3 tsp Sugar (optional)
Salt & Pepper (if desired)

1 Banana Sliced

  1. Toast the Coconut in a 350 F oven on a sheet pan lined with parchment paper and reserve.
  2. Add the following items to a large bowl.
  3. Dice apples and juice one Mandarin Orange over cute apples to retard browning.
  4. Add Craisins.
  5. Peel and separate Mandarin Oranges, add to bowl.
  6. Dice and add pineapple.
  7. Add Yogurt.
  8. Fold in Coconut and Marshmallows and any other variations at this time.
  9. Mix in sugar if desired at this time.
  10. Mix in Banana just before serving.
Variations (optional)

  • 1/3 to 1/2 cup Grapes (halved)
  • 1/4 cups Walnuts or Pecan Chips
  • 1/8 cup Celery (Small Chop)
  • 1-2 Tablespoons of Sour Cream

Edit 4-10-12

I have meant to do this for sometime, this salad was good when fresh made but does not hold well as a leftover.  It is best served as soon as the Banana, Marshmallows and Toasted Coconut is added. If you are making this the night before a picnic or potluck, just plan in adding these items in before you head to the picnic/potluck or once you are there...

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