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Apricot Salad

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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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4.133335
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 387 Calories from Fat 234

% Daily Value*

Total Fat 27 g41%

Saturated Fat 4.5 g22.6%

Trans Fat 0.3 g

Cholesterol 17.3 mg5.8%

Sodium 68 mg2.8%

Total Carbohydrates 34 g11.4%

Dietary Fiber 1.4 g5.7%

Sugars 27.9 g

Protein 6 g11.8%

Vitamin A 18.5% Vitamin C 13.3%

Calcium 13.7% Iron 2.3%

*Based on a 2000 Calorie diet

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Apricot Salad Recipe