My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.
Ingredients
- 8 ounces uncooked orzo pasta
- ¾ cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 (8 ounce) cans pineapple chunks, drained with juice reserved
- 1 (11 ounce) can mandarin orange segments, drained
- 1 cup shredded coconut
- 4 cups frozen whipped topping, thawed
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
Step 2
Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
Step 3
Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 205 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat6g | 28% |
Cholesterol23mg | 8% |
Sodium101mg | 4% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 5% |
Total Sugars22g | |
Protein3g | |
Vitamin C9mg | 47% |
Calcium14mg | 1% |
Iron1mg | 4% |
Potassium110mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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