Mandarin Orange Salad Recipe


MethodMain Ingredient


 Canned pineapple chunks20 Ounce (1 Can)
 Canned mandarin orange segments15 Ounce (1 Can)
 Tapioca pudding mix3 Ounce (1 Package)
 Vanilla pudding mix3 Ounce (1 Package)
 Maraschino cherries6 Ounce (1 Jar, Drained)
 Bananas2 Medium, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.73 g3.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1703.5 mg71%

Total Carbohydrates 397 g132.5%

Dietary Fiber 16.7 g67%

Sugars 322.4 g

Protein 6 g11.1%

Vitamin A 19% Vitamin C 242.3%

Calcium 15.8% Iron 9.9%

*Based on a 2000 Calorie diet


Drain pineapple and oranges, reserving juices; set fruit aside.
Add water to juices to equal 3 cups; pour into a saucepan.
Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes.
Remove from the heat; cool.
Place pineapple, oranges and cherries in a 2-qt.bowl; pour dressing over and stir to coat.
Chill for several hours.
Add bananas just before serving.