California ambrosia salad

Yield: 6 To 8

Measure Ingredient
-MARY WILSON BWVB02B
1 Head iceberg lettuce
3 larges Oranges
2 larges Bananas
½ cup Pitted fresh dates or raisins
¼ cup Lemon juice
3 tablespoons Brown sugar; packed
½ teaspoon Salt
¼ teaspoon Powdered ginger
1 cup Dairy sour cream
¼ cup Flaked coconut

AMBROSIA DRESSING

Core, rinse and thoroughly drain lettuce; refrigerate in disposable plastic bag or plastic crisper. Pare and section oranges.

Shortly before serving, cut lettuce head crosswise into inch-thick slices, then cut each slice lengthwise and crosswise into bite-size chunks. Peel and slice bananas. Slice or halve dates. Combine lettuce chunks and half the fruit in large chilled serving bowl.

Arrange remaining fruit on top. When ready to serve, toss with Ambrosia Dressing. Makes 6 to 8 servings.

Dressing: Stir together lemon juice, brown sugar, salt and powdered ginger until sugar is dissolved. Gradually blend in sour cream; stir in flaked coconut. Makes about 1½ cups dressing. (maw)

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