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Sunshine Salad

A creamy, nostalgic fruit salad featuring mandarin oranges, pineapple, and mini marshmallows in a sweet yogurt and whipped topping base.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Salad, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans (11 oz each) mandarin oranges thoroughly drained
  • 1 can (20 oz) pineapple chunks thoroughly drained
  • 2 cups miniature marshmallows
  • 1 cup vanilla yogurt regular or Greek
  • 1 cup whipped topping like Cool Whip, thawed

Equipment

  • Large Mixing Bowl
  • Colander or fine-mesh sieve
  • Rubber spatula

Method
 

  1. Open the cans of mandarin oranges and pineapple chunks. Pour them into a colander and drain completely to prevent a watery salad.
  2. In a large mixing bowl, gently fold together the vanilla yogurt and thawed whipped topping until smooth.
  3. Add the drained mandarin oranges, drained pineapple chunks, and mini marshmallows to the creamy mixture.
  4. Fold everything together gently with a rubber spatula so you do not break apart the orange segments.
  5. Cover the bowl tightly and refrigerate for at least 1 to 2 hours before serving to allow flavors to meld and marshmallows to soften.
  6. Give the salad a gentle stir right before serving.

Notes

Ensure fruit is very well drained before mixing. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.