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.
Serving size: Complete recipe
Calories 4097 Calories from Fat 1074
% Daily Value*
Total Fat 124 g190.4%
Saturated Fat 77.2 g385.8%
Trans Fat 0 g
Cholesterol 235.9 mg78.6%
Sodium 465.6 mg19.4%
Total Carbohydrates 792 g263.9%
Dietary Fiber 85.1 g340.4%
Sugars 611.7 g
Protein 45 g91%
Vitamin A 276.6% Vitamin C 4260.1%
Calcium 125.9% Iron 103.8%
*Based on a 2000 Calorie diet