Yogurt Fruit Salad


Though this salad looks like a rich dessert salad it is just the opposite. Made with orange yogurt and mayo as the base it it on the tart and tangy side. Use unsweetened pineapple tidbits and Mandarin oranges and you have a creamy, tangy fruit salad to serve with a cold summer meal.
 We had it with cold sliced ham, turkey slices from the Deli and cottage cheese, tea rolls and sour dill pickles. Eat on paper plates and you have a easy to fix, very little cleanup meal. It took me about 10 minutes to put the salad together in the morning and we had it for a late afternoon supper. This is from one of my favorite Southern Living cookbooks I have had for years. No longer being printed they do show up on line and at used book sales. Those Southern gals do know how to cook!
Yogurt Fruit Salad
1 ½ cups orange yogurt (low fat works fine)
⅓ cup mayonnaise
1 (11 ounce) can mandarin oranges drained
1 (20 ounce) can pineapple chunks or tidbits drained
1 (17 ounce) can light, sweet cherries drained (I left them out)
1 cup miniature marshmallows.
 Combine yogurt and mayonnaise; stir in remaining ingredients. Chill at least 1 hour

Yield: 8 to 10 servings.

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