Posted by Denise on September 16, 2011
Ambrosia Salad is great for when you are expecting company and uses ingredients you probably
have in your kitchen.
Ambrosia Salad is one of my mom’s favorite
salads. She made if for us many times when we were kids and we always ate it up. Glenn and Andy love Ambrosia
Salad, too. It is refreshing and light, making it a really nice balance to a filling main dish. It is simple to
make, uses ingredients we always have on hand, and tastes really good.
Even though the ingredients are unusual to
pair together, they combine to make a salad that tastes completely different from any one of the ingredients.
Although it can be made and served right away, we like it best when we make it ahead of time and refrigerate it. It
firms up a little and the flavors meld.
The recipe is easy to double or triple
without altering the taste. Mom makes it without the cherries, but we think it looks pretty and we like the taste.
Play with the amount of sour cream to get the consistency you like. You can thin it out a little with some of the
pineapple juice. Mom’s original recipe calls for canned coconut, but we make it both ways with canned or shredded
in bags. The shredded needs a little of the pineapple juice to moisten it for the texture to be right. Only a
tablespoon or so.
Another good thing about Ambrosia Salad is
that you can use low fat sour cream and fresh pineapple if you prefer without sacrificing flavor and
Ingredients for Ambrosia
#2 (20 oz.) can of pineapple chunks, drained but
1 Small can or half of
a 14 oz. bag of sweetened coconut
flakes (drain canned)
½ 10.5 oz. bag of miniature
1-1 ½ Cups sour cream
15-20 Maraschino cherries, drained and cut in half
1 Tablespoon or so
reserved pineapple juice, if needed to
thin mixture slightly
1. Place the coconut, drained pineapple chunks, and marshmallows in a large bowl.
Stir to mix together.
Add the sour cream, enough to moisten all of
the ingredients in the bowl, and stir everything together. If needed, add a little of the reserved
pineapple juice to thin the sour cream slightly.
3. Add the cut cherries (optional) and mix into the salad. Refrigerate until needed.
Serve and enjoy.