|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic Southern salad, and this is the basic version. Navel oranges are sweetened and served with coconut. Many people add miniature marshmallows to the salad, and other fruits may be added. Try it with pieces of apple, sliced bananas, or peaches. Toss some grapes or berries with the ambrosia and top it with toasted pecans.
- 4 large navel oranges
- 6 tablespoons confectioners' sugar
- 1 1/3 cups coconut (grated, fresh) or 1 can (3 1/2 oz.) coconut (flaked)
- 3 tablespoons orange juice
Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into thin slices, about 1/8 inch thick.
Layer a third of slices in a serving bowl. Sprinkle with 2 tablespoons of the confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange juice. Repeat the layers two more times.
Refrigerate for 1 hour.
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