First place recipe by Kathy Allen of Sergeant Bluff, Iowa 

1 (20 ounce) can pineapple tidbits

1 tablespoon lemon juice

1 medium banana, sliced

1 cups cabbage, shredded

1 (11 ounce) can mandarin oranges, drained

1 cup mint marshmallow

1 cup flaked coconut, optional 

1/2 cup walnuts, chopped

1/2 cup raisin

1/2 teaspoon salt

1 (8 ounce) carton pineapple yogurt 

Drain pineapple; reserve 2 tablespoons of juice and set aside. Stir lemon juice and and banana into reserved pineapple juice. In a large salad bowl, combine cabbage, oranges, marshmallow, coconut, walnuts, raisins, salt, pineapple and banana mixture. Add yogurt, tossing to coat. Cover and refrigerate until serving. 

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