Pioneer Womans Ambrosia Salad Recipes

EASY PIONEER WOMAN AMBROSIA SALAD

Steps:

• Combine heavy cream and sugar in a mixing bowl and beat until stiff peaks form.
• Add in the sour cream and mix until smooth.
• Add in the mini marshmallows, mandarin oranges, pineapple tidbits, green grapes, coconut flakes, and pecans.
• Mix everything together.
• Refrigerate for 1 hour.
• Add cherries, serve and enjoy!

POMEGRANATE AMBROSIA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
• Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve.

AMBROSIA SALAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

PIONEER WOMAN'S AMBROSIA SALAD

Steps:

• Preheat the oven to 350 F and position the rack in the center.
• Spread the pecans out on a small baking sheet and bake them until toasted and fragrant, about 6-8 minutes, stirring halfway through.
• Move the pecans to a medium bowl and let them cool completely.
• With an electric mixer, whip the heavy cream until stiff peaks form.
• Add the sour cream and whisk until combined.
• Add the marshmallows, pineapple, and coconut, stirring to combine.
• Fold in the Mandarin oranges.
• Place in the refrigerator for at least 2 hours or up to overnight, covered with plastic wrap.
• When ready to serve, coarsely chop the pecans.
• Add the pecans and maraschino cherries to the ambrosia salad, and stir to combine.
• Place in a serving bowl and serve immediately.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

SARAH'S AMBROSIA FRUIT SALAD

Steps:

• Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.