Grandmas Five Cup Salad Recipes

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GRANDMA'S 5 CUP SALAD



Grandma's 5 Cup Salad image

From the mid 1950's, an easy and fast child pleaser, with a few variables to move the taste point around. Always a favourite for Christmas, New Years, Thanksgiving, etc.!

Provided by John DOH

Categories     Canadian

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup sour cream (alternate, 1 cup yogurt)
1 cup drained fruit cocktail (alternate 1 cup maraschino cherries, drained)
1 cup flaked coconut
1 cup drained mandarin orange segments (canned)
1 cup kraft mini marshmallows

Steps:

  • Very simple.
  • Assemble, mix thoroughly.
  • Cover and refrigerate an hour or more, and serve.

GRANDMA'S FIVE CUP SALAD



Grandma's Five Cup Salad image

My Grandmother made this every year for Christmas when I was a kid.

Provided by Trece

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
2 cups miniature marshmallows
1 cup flaked coconut
6 ounces sour cream

Steps:

  • Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 23.9 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 49.9 mg, Sugar 18.1 g

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE



Grandma's 5 Cup Creamy Fruit Salad Recipe image

Yield 6

Number Of Ingredients 5

1 (11 ounce) can mandarin oranges (drain well)
1 (8 ounce) can crushed pineapple (drain well)
2 cups miniature marshmallows
1 cup sweetened flaked coconut
1 cup sour cream

Steps:

  • In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
  • Stir until completely mixed together.
  • You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
  • Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.

5 CUP SALAD



5 Cup Salad image

This is quick and easy to make for that last minute "have to take something" and always gets wiped out. I have a really hard time keeping my family out of it long enough to cover it and put it in the refrigerator. We like to save the drained juices for a refreshing beverage.

Provided by Cindy Lynn

Categories     Dessert

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (20 ounce) can pineapple chunks in juice, drained
1 (11 ounce) can mandarin oranges, drained
1 cup marshmallows
1 cup shredded coconut (prepackaged)
1 (8 ounce) container Cool Whip Topping (or sour cream or half of each)

Steps:

  • Toss pineapple, mandarin oranges, marshmallows and coconut lightly together.
  • Fold in Cool Whip.
  • Serve immediately or chill in refrigerator for later.

Nutrition Facts : Calories 319.8, Fat 19.9, SaturatedFat 13.7, Cholesterol 52.2, Sodium 63.7, Carbohydrate 37, Fiber 2.4, Sugar 30.7, Protein 2.2

GRANDMA'S FRUIT SALAD



Grandma's Fruit Salad image

"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings, 1/2 cup per serving.

Number Of Ingredients 8

1 can (20 ounces) unsweetened pineapple chunks
1 can (15 ounces) reduced-sugar sliced pears, drained
1 can (15 ounces) sliced peaches in juice, drained
1-1/2 cups seedless red grapes
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 medium firm bananas
3 tablespoons lemon juice
1 jar (10 ounces) maraschino cherries, well drained

Steps:

  • Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

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