I’m a huge fan of The Pioneer Woman, and I was recently flipping through one of her cookbooks when I came across this recipe for ambrosia salad. I knew I had to try it! Ambrosia salad is a retro dish that’s making a comeback, and for good reason. It’s delicious, easy to make, and perfect for potlucks and summer BBQs. Here’s the recipe, along with some tips and tricks from me.
Pioneer Woman’s Ambrosia Salad Recipe
1 (15-ounce) can crushed pineapple, drained
1 (11-ounce) can mandarin oranges, drained
1 cup miniature marshmallows
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon vanilla extract
1/2 cup shredded coconut, divided
1/2 cup chopped pecans, divided
- In a large bowl, combine pineapple, mandarin oranges, marshmallows, sour cream, mayonnaise, and vanilla extract.
- Stir in 1/4 cup coconut and 1/4 cup chopped pecans.
- Cover and refrigerate for at least 2 hours before serving.
- Just before serving, stir in remaining 1/4 cup coconut and 1/4 cup chopped pecans.
- Serve chilled. Enjoy!
My Tips and Tricks:
If you’re not a fan of mayonnaise or you’re looking to lighten up the recipe, you can substitute Greek yogurt for the mayo. I also like to add a bit of freshly grated ginger to the salad for an extra zing. If you’re not into coconut, you can leave it out or substitute chopped almonds or walnuts for the pecans. This salad is really versatile, so feel free to experiment!
If you’re looking for a delicious, easy-to-make salad recipe that’s perfect for summer potlucks and BBQs, look no further than Pioneer Woman’s ambrosia salad recipe! Made with crushed pineapple, mandarin oranges, marshmallows, sour cream, mayonnaise (or Greek yogurt), vanilla extract, coconut, and pecans, this retro dish is sure to be a hit with family and friends alike. So what are you waiting for? Give it a try today!