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Salads

Sharon's ambrosia

Sharon's ambrosia
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 15 minutes | Serves 12 to 16
  • 1 pint heavy cream
  • 3 1/2 tablespoons powdered sugar, or to taste
  • 1/4 teaspoon ground nutmeg, or to taste, plus more for garnish
  • 1/4 teaspoon ground cinnamon, or to taste, plus more for garnish
  • 1 teaspoon vanilla
  • 1 (20-ounce) can diced pineapple packed with juice, drained and juice reserved
  • 1 (10.5-ounce) bag mini-marshmallows, preferably multicolored
  • 1 (16-ounce) jar maraschino cherries, drained
  • 2 cups shredded coconut
  • 1 cup chopped walnuts
  • 1 orange, peeled and cut into skinless segments
  • 1 apple, cored and diced

Step 1In the bowl of a stand mixer, or in a large bowl, combine the heavy cream with the powdered sugar, nutmeg, cinnamon and vanilla. Using a mixer, whip the cream to medium peaks. With the mixer running on low speed, add one-fourth cup of the reserved pineapple juice. Taste and adjust the seasonings or pineapple juice to taste. Set the whipped cream aside.

Step 2In a separate large bowl, combine the diced pineapple, marshmallows, maraschino cherries, coconut, walnuts, orange and apple. Fold in the whipped cream to coat completely.

Step 3Serve the ambrosia topped with a dusting of ground nutmeg and cinnamon.

Note: From Sharon Rushing.

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