A tasty tropical fruit ambrosia salad withminiature marshmallows, walnuts and toasted coconut in a lime-vanillayogurt dressing.
Recipe: Coco-Nutty FruitSalad
1 (16-ounce) can mandarin oranges, welldrained
1 (20-ounce) can pineapple chunks, well drained
2 medium bananas, sliced
1 cup miniature marshmallows
1 cup coconut, toasted if desired
1 cup (8 ounces) vanilla yogurt
2 teaspoons lime juice, optional
1/4 cup chopped walnuts
Makes 6 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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