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Apricot Salad

garden.fresh's picture
Ingredients
  Evaporated milk 2⁄3 Cup (10.67 tbs)
  Salad oil 2⁄3 Cup (10.67 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Prepared mustard 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Apricots 1 1⁄4 Can (12.5 oz), drained
  Pineapple chunks 1 Can (10 oz), drained
  Miniature marshmallows 3 Cup (48 tbs)
  Grated american cheese 1⁄4 Pound
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Combine milk, oil, vinegar, sugar, mustard and salt in jar; shake until well mixed.
Alternate layers of apricots, pineapple and marshmallows in 8 or 9 inch pan.
Cover marshmallows with sauce; top with layers of cheese and pecans.
Cover; refrigerate for 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
9

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