This Ambrosia Salad is a family favorite during the holidays. It combines pineapple, oranges, grapes, maraschino cherries, miniature marshmallows, and shredded coconut in a creamy and slightly tangy dressing.
SALAD: Place the mini marshmallows, shredded coconut, well-drained mandarin oranges, drained and quartered maraschino cherries, well-drained pineapple tidbits, and halved grapes into a large bowl (See Note 1). Gently stir to combine.
DRESSING: In a separate large bowl (or bowl of a stand mixer), combine the heavy cream, powdered sugar, salt, and vanilla extract (See Note 2). Whip in a stand mixer (or use an electric hand mixer) until stiff peaks have formed.Add in the lemon juice and zest and, using a spatula, gently fold to combine. Fold in the yogurt.
COMBINE: Using a spatula, scoop all of the dressing over the salad ingredients. Gently fold until everything is mixed and ingredients are evenly combined in the dressing.
CHILL: Cover and place in the fridge for 30 minutes to 1 hour before serving. Gently stir once again before serving.
Video
Notes
Note 1: I recommend using fruit that is canned in juice or water-- not sugary syrup. Be sure to drain the fruit really well. I like to put all the canned fruit in a colander and let it sit to drain and dry for about an hour. This will keep the salad from getting watery as it sits.Note 2: A thawed tub of frozen whipped topping can be substituted for the homemade whipped cream.