California ambrosia salad
6 To 8
Ingredients
| Quantity | 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 |
Directions
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)