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Mandarin Orange Salad

Country.Chef's picture
  Canned pineapple chunks 20 Ounce (1 Can)
  Canned mandarin orange segments 15 Ounce (1 Can)
  Tapioca pudding mix 3 Ounce (1 Package)
  Vanilla pudding mix 3 Ounce (1 Package)
  Maraschino cherries 6 Ounce (1 Jar, Drained)
  Bananas 2 Medium, sliced

Drain pineapple and oranges, reserving juices; set fruit aside.
Add water to juices to equal 3 cups; pour into a saucepan.
Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes.
Remove from the heat; cool.
Place pineapple, oranges and cherries in a 2-qt.bowl; pour dressing over and stir to coat.
Chill for several hours.
Add bananas just before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.73 g3.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1703.5 mg71%

Total Carbohydrates 397 g132.5%

Dietary Fiber 16.7 g67%

Sugars 322.4 g

Protein 6 g11.1%

Vitamin A 19% Vitamin C 242.3%

Calcium 15.8% Iron 9.9%

*Based on a 2000 Calorie diet

Mandarin Orange Salad Recipe