Vegan MoFo 2017 – Day 8: You Do Make Friends With Salad Part 2

Ambrosia Salad

A classic of French cuisine, fresh tropical fruits, candied cherries, meringue pieces, lightly napped in crème fraiche dressing…Nope! This is as American as apple pie and diabetes! Ambrosia salad, born in the late 18^th century and keeping people on a sugar rush ever since. Now that mini Dandy’s marshmallows are available, vegans can enjoy this once forbidden treat. The only departure we make from the original is in forgoing the Maraschino cherries, which are mostly coloured with carmine (insect-based food colouring). We’re better for it, because marinated Bing cherries in syrup are both cheaper and better tasting. Get your can openers ready, folks we’re going to party like it’s 1959!

Ambrosia Salad

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Prep time

5 mins

Total time

5 mins

Author: Two Happy Rabbits

Serves: 4 servings

Ingredients

1 can pineapple tidbits, juice drained and saved for another purpose
1 can mandarin orange segments
½ can Bing cherries in syrup
½ cup shredded sweetened coconut
1 cup Dandy’s Mini Marshmallows
¼ cup Tofutti Sour Cream
3 tablespoons coconut milk (full fat, of course)
1 tablespoon lemon juice, ideally from a bottle, made from concentrate, as far from a real fruit as possible.

Instructions

Make the dressing by mixing together the Sour Cream, Coconut milk and lemon juice
Drain all of the fruits well, then combine in a bowl
Stir in the coconut and marshmallows
Fold in the dressing