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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Five-Cup Salad Recipe

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This recipe for Five-Cup Salad is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 1/4 ounces) can pineapple chunks, in syrup
1 (11 ounces) can mandarin orange sections, drained
2 tablespoons chopped, well-drained maraschino cherries
1 cup coconut
1 cup miniature marshmallows
1 (8 ounces) carton sour cream
2 tablespoons chopped pecans (I used about 1/2 cup, or you can omit, if you prefer)
Directions:
Directions:
1. Drain pineapple chunks, reserving 1 tablespoon syrup.

2. Combine pineapple, reserved syrup, mandarin oranges, cherries, coconut, marshmallows, and sour cream.

3. Cover and chill 2-24 hours. Before serving, sprinkle with pecans.
Personal Notes:
Personal Notes:
I like to use pineapple tidbits instead, or cut up the chunks a little.

 

 

 

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