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Tuesday, September 2, 2014

PURPLE SALAD

20 oz can pineapple chunks, drained
15 oz can mandarin oranges, drained
¾ cup frozen blueberries, slightly thawed
1/3 to ½ cup pecan pieces
¼ cup craisins
¼ cup golden raisins
¼ cup sweetened coconut flakes
¼ cup lemon yogurt or pudding

Mix all together.  After a couple hours in fridge stir again and the berries will turn the pineapple purple.  Ready to serve.

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