Five Cup Salad (Fruit Salad) Recipe

"A friend called the other day to ask if I had ever heard of a dish called "5 Cup Salad," and I realized that there are some cooks who haven't tried this 1970's/1980's standby. Whether this is a new dish to you or an old one that needs to be made again, you'll find it a favorite blend of fresh fruit flavors and tangy sweet dressing."

Original is 7 servings

Metric US

I've Tried It

Ingredients

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1 cup pineapple tidbits
1 cup mandarin oranges
1 cup flaked coconut

1 cup miniature marshmallows
1 cup sour cream

Nutritional

Serving Size: 1 (134 g)
Calories 149.7
Total Fat - 4.2 g
Saturated Fat - 3.8 g
Cholesterol - 3.5 mg
Sodium - 107.8 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 2.6 g
Sugars - 13.6 g
Protein - 2.6 g
Calcium - 65.8 mg
Iron - 0.6 mg
Vitamin C - 17.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

The ingredient list supplies the reason for the recipe name, but it's only a starting point. Double the ingredients or triple them to fit the size of the crowd or to have the comfort of planned leftovers for later.

Step 2

Drain the pineapple and oranges very well.

Step 3

Mix all of the remaining ingredients in with the fruit.

Step 4

Chill it for at least two hours to let the marshmallows begin to blend in -- overnight if you wish.

Step 5

Variations that I have seen include substitution of yogurt for the sour cream and additions of maraschino cherries, halved red seedless grapes, and chopped pecans or walnuts. The cherries and grapes add color, of course, and the nuts add texture. Fresh mint adds a refreshing twist, if only as a garnish.