Orange Cream Fruit Salad
|Fresh pineapple||2 Large|
|Seedless red grapes||2 Cup (32 tbs)|
|Kiwi||2 Medium, sliced 1/4 inch, cut into quarters|
|Dairy sour cream||16 Ounce (2 Cups / 1 Carton)|
|Canned mandarin oranges||22 Ounce, drained (2 Cans, 11 Ounce Each)|
|Orange juice||2 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Toasted flaked coconut||1⁄2 Cup (8 tbs)|
Cut each pineapple in half lengthwise.
Cut each half lengthwise into thirds.
Remove pineapple from shell leaving shell intact.
Cube pineapple; reserve shell for serving.
In large bowl combine cubed pineapple and all remaining salad ingredients; set aside.
In medium bowl stir together all dressing ingredients except coconut.
Pour over salad; toss gently to coat.
Cover; refrigerate at least 1 hour.
Just before serving, place pineapple shells on large lettuce-lined platter or individual plates.
Spoon salad into pineapple shells; sprinkle with coconut.