Mandarin Orange and Banana Salad
Shown dusted with ground cinnamon and topped with a maraschino cherry.
1 cup sour cream
1 1/2 cups colored, flavored miniature marshmallows (any miniature
marshmallows will work)
1 15 ounce can fruit cocktail, drained
1 11 ounce can Mandarin oranges, drained
1 banana cut into thin slices
1/2 cup finely ground walnuts, (any type of nuts will work) (optional)
1 small jar maraschino cherries (optional)
1 cup flaked coconut (optional)
1 tbsp ground cinnamon (optional)
Mix all ingredients, except the maraschino cherries and coconut, well in a large bowl. It's best to add the banana after the other ingredients are mixed so that the banana slices will not break too much.
Divide mixture into small bowls, cover and refrigerate for several hours.
Put a thin coating of coconut on each serving, dust with cinnamon and top each serving with a maraschino cherry just prior to serving.
Makes 6 to 8 servings.