Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by gata, 05/11/06
Easter Ambrosia SaladIngredients (use vegan versions): 1 1/2 cans pineapple chunks
1 grapefruit, peeled and sliced
2 bananas, sliced
1/2 cup pecans, broken into smaller pieces
1/2 cup maraschino cherries drained
1 can mandarin oranges drained
1 cup coconut flakes
1 small container vanilla soy yogurt
1/2 cup plain tofu cream cheese
2 tablespoon maple syrup
soy milk to taste
Directions:All I can say is yum. I whipped up this invention for an Easter brunch for non vegans, and one guy at the party proposed to whoever made the ambrosia salad. Enjoy! Its a great party/potluck dish.
Chop all the fruit and nuts and set aside in a large bowl.
Separately, in a blender or with a hand mixer, whip together the soy yogurt and tofu cream cheese, adding more tofu cream cheese or soy milk until you get to a desirable creamy (thick but not too thick) texture. Stir this into the fruit and nut combo until the creamy dressing is evenly distributed.
Refrigerate maybe 30 minutes or more and serve.
Serves: 8 - 12
Preparation time: 30 minutes
