Hello, foodies…
As a nation, we’re becoming more and more food cultured. Just jump on the internet and you can find 20 recipes for collard greens. Most of us can drive a short distance to get great tacos or quesadillas. All of this variety gives us a chance to broaden our taste horizons and it helps us continue to learn and grow our skills in the kitchen.
Because we’re privy to so many of the nation’s once-exclusive dishes, you may have had ambrosia salad—a true Southern classic—before. If not, it’s time for your “learn something every day” moment. I can’t remember going to a church supper or summer picnic as a kid and not seeing Ambrosia Salad in a multitude of colors. Because it’s “Not Easy Eating Green Month” we decided to make an all-green Sweet Ambrosia Salad. (I only wish those sweet old ladies at the church bazaar had THIS recipe!)
Sweet Ambrosia Salad
Serves 12–14
Ingredients:
- 1 (3-oz) box lime Jell-O
- 4 oz cream cheese, room temperature
- 1 (8-oz) container whipped topping
- 1 cup pecans, toasted
- 1 cup coconut, toasted
- 2 (11-oz) cans mandarin oranges, drained and patted dry
- 3 cups mini marshmallows
- 1 cup halved maraschino cherries
- 2 kiwi, peeled and diced
- 1 cup halved green grapes
- 2 cups pineapple, diced
- 2 Granny Smith apples, diced
Directions:
- Place the Jell-O and 1/2 cup boiling water in a medium-size bowl. Stir until the Jell-O is dissolved, and then chill until it’s thickened, but not completely set; set aside.
- Whip the cream cheese in the bowl of an electric mixer with the whip attachment until fluffy. Add the Jell-O and continue whipping until smooth. Fold in the whipped topping.
- Add the pecans, 1/2 cup coconut, oranges, marshmallows, cherries, kiwi, grapes, pineapple, and apple. Fold all the ingredients together and place the salad in a serving dish. Top with the remaining coconut.
This recipe is prepared using the KitchenAid 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
We’ve gotten some GREAT kale recipes for our foodie challenge! Thank you! If you haven’t entered your specialty dish yet, you still have time. We're accepting recipes until next Wednesday. In the meantime, here’s another great tip on preparing kale from our friends at America’s Test Kitchen.
Don’t forget about our Foodie Road Trip Challenge, too! We want to support military families and the communities they call home. Tell us all about the military base in your town and why it’s important to your community. And, because we’re always hungry for new recipes, tell us about a dish that’s unique to your area. Whether it’s a military-wife special or a local restaurant favorite, we want to hear about it.
Wednesday felt like the perfect day to make my Sweet Ambrosia Salad—it’s going to be a very Southern day on In the Kitchen with Davidbecause we’ve got a terrific cookbook from Southern Living for you…Around the Southern Table. Join us at 8pm ET for that. Until then, tell me what’s your favorite Southern recipe? Do you like collard greens, pecan pie, or fried chicken? Maybe a sweet pecan pie?
Keep it flavorful!
—David
P.S. It's not too late to sign up for our QVC Wine and Dine Weekend! There are a few spots left—hope to see you this May!