Celebrate all kinds of citrus with this refreshing ambrosia salad. With oranges, grapefruits and clementines, this Citrus Ambrosia Salad has them all!
What You Need
Original recipe yields 12 servings
2 each navel oranges and red grapefruit s, peeled, cut crosswise into thin slices
4 clementine s, peeled, cut crosswise into thin slices
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup pomegranate seeds
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. honey
dash ground cloves
Add To Shopping List
Let's Make It
Cut orange and grapefruit slices into quarters; arrange alternately on large plate with clementine slices.
Top with marshmallows, coconut and pomegranate seeds.
Mix remaining ingredients; drizzle over fruit just before serving.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Substitute orange juice for the honey.
How to Remove Peels from Citrus Fruit
Use small sharp knife to cut peel off fruit, cutting under peel to remove white membrane along with the peel.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.