Ambrosia salad is my guilty secret. I have to admit that even though it is full of sugar and fat and Cool Whip (an edible oil product) I just love it. So, I decided to take some of the best elements of ambrosia salad and make a healthy alternative.
The results were pretty good; this is a dessert salad I would definitely repeat. The best part of course it the toasted coconut. Toasting it made the house smell like macaroons, which are my fave gluten-free indulgence. I didn't have any pineapple, so I will definitely want to add that next time. Other than that, I'm very happy (and full).
Recipe:
On a bed of oak-leaf lettuce, pile sliced cucumbers. peel a sweet orange with a knife and cut into bite-size chunks arrange on top of salad. Drizzle generously with a sweet, creamy dressing. Toast coconut (flaked, not shredded) on a cookie sheet at 375. Watch it very carefully and remove it as soon as it starts to brown. Cool and sprinkle on your salad.
Dressing: I use olive oil mayo, because I am lactose and soy intolerant, but this would be very good with cream. To 1/2 cup mayo or cream, add 1/4 cup white wine vinegar and 1 tablespoon of sugar (or Splenda). Whisk it until it's foamy. If you use mayo, you may want to add a little water to make it pourable.
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