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–+ servings
An overhead view of a bowl of marshmallow and fruit salad.

5 Cup Salad

Print Recipe
This vintage recipe for 5 Cup Salad is made with just 5 simple ingredients!
Course Desserts
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 129
Author Dorothy Bigelow

Ingredients

  • 1 cup mandarin orange segments drained before measuring
  • 1 cup pineapple tidbits drained before measuring
  • 1 cup mini marshmallows
  • 1 cup shredded coconut
  • 1 cup vanilla Greek yogurt or sour cream
US Customary - Metric

Instructions

  • Add the mandarin oranges, pineapple, mini marshmallows, shredded coconut, and vanilla yogurt (or sour cream) to a large bowl.
  • Use a silicone spatula to gently fold all of the ingredients together until they are well distributed and coated with the yogurt (or sour cream).
  • Serve immediately, or wrap the bowl tightly and chill until ready to serve.
  • Garnish with marashino cherries, if desired.

Notes

Advance prep: 5 cup salad can be made up to 24 hours in advance, but some liquid may collect in the bowl. Just stir everything together before serving.
Storing: Leftover salad can be stored in an airtight container or tightly wrapped bowl for up to 3 days in the refrigerator. Does not freeze well. 

Nutrition

Calories: 129kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 107mg | Fiber: 1g | Sugar: 17g | Vitamin A: 344IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 0.4mg