Monday, January 23, 2017

Mandarin Orange Salad

This might be more appropriately labeled a "summer" recipe,
but let's not be so season-limited here for goodness sake!

Living in the south, it is gonna take me a long time to figure some things out.
But one thing I am slightly picking up on, is that there isn't a ton of  "seasonal" food.

Or "seasonal" anything, for that matter.

I haven't seen any watermelon yet, and soups/chilies are seen more now than in the summer months, but other than that, anything goes - whenever!!!!

My mom would grill out in the winter sometimes, but here, it's definitely a year-round thing.

I just saw a couple of yards sales the other day.
This is JANUARY!
I have never in my entire life seen a yard sale before April, or after October, so that was interesting!

Anyway, in my mind, I would serve this mostly in the summer, but as you can see, it didn't stop me from making it in January. And it was SUPER yummy then, so I can only imagine how good it will taste when it's 110 degrees later on!

With 3 ingredients, and almost no time at all, this salad doubles as a side dish and/or a dessert.
It's so creamy and has just the right amount of sweetness.
Bradley and I both loved it!!

So no matter where you are, and what the temperature is there,
I hope you give this recipe a try!

2 (15 oz.) cans mandarin oranges, do not drain
2 (3.4) packages instant vanilla pudding mix
1 (8 oz.) container whipped topping

Pour the juices from the mandarin oranges in a large bowl. 
Add pudding mix, and whisk until well want the pudding mix to be dissolved, and the mixture will be slightly thick.
Stir in oranges. Gently fold in whipped topping.
Cover and refrigerate for at least one hour before serving.


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