You are here

Triple Orange Salad

chef.tim.lee's picture
Ingredients
  Boiling liquid 2 Cup (32 tbs) (Use Either Water Or Fruit Juices)
  Orange gelatin 6 Ounce (1 Package)
  Orange sherbet 1 Pint
  Canned mandarin orange segments 22 Ounce, drained (2 Cans, 11 Ounce Each)
  Canned pineapple chunks 13 1⁄4 Ounce, drained
  Flaked coconut 1 Inch
  Miniature marshmallows 1 Cup (16 tbs)
  Sour cream/1/2 cup chilled whipping cream 1 Cup (16 tbs), whipped
Directions

Pour boiling liquid on gelatin in bowl; stir until gelatin is dissolved.
Add sherbet; stir until melted.
Stir in 1 can orange segments.
Pour into 6-cup ring mold; refrigerate until firm.
Mix remaining orange segments, pineapple, coconut and marshmal-lows.
Fold in sour cream.
Refrigerate at least 3 hours.
Unmold gelatin onto serving plate and fill center with fruit salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Orange
Interest: 
Healthy
Servings: 
4

Rate It

Your rating: None
4.02778
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 590 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.3%

Saturated Fat 8.5 g42.5%

Trans Fat 0 g

Cholesterol 31.1 mg10.4%

Sodium 214.7 mg8.9%

Total Carbohydrates 78 g26%

Dietary Fiber 2.9 g11.7%

Sugars 61.4 g

Protein 41 g81%

Vitamin A 13.2% Vitamin C 83.7%

Calcium 17.1% Iron 5.1%

*Based on a 2000 Calorie diet

0 Comments

Triple Orange Salad Recipe