My Ambrosia salad craving resulted in this!

My Ambrosia salad craving resulted in this!

 

Today I posted on facebook that I was craving Ambrosia Salad.

 

https://www.facebook.com/KarenRichterEngland/posts/2179997784745?notif_t=feed_comment

This craving is not usual since I have had the dish all of 3 times in my life, if that.  The craving did not subside after posting which is what I hoped would happen.

Oh well.

So, what’s a girl to do? Well, run to the store of course!

What resulted was this really tasty recipe that is also really funny and/or ironic and/or sad depending on how you look at things. Why? Well, it’s not made with local produce, so that means that locavores can’t eat it.  Some parts are organic and some parts are most definitely not! For instance, nobody knows for sure what the jet- puffed marshmallows are made of – but gelatin is a great ingredient guess (I’m not reading the package ingredient list on purpose so I can eat in blissful ignorance later…), so that means that vegetarians, fruitarians and vegans can’t have any. Some parts are fresh, some are homegrown, some are dried and other parts are canned…

…It’s hilarious!

Enjoy…

Hilarious Ambrosia Salad

Serves 2 (but, you watch, my hubby won’t eat this! So, really, it serves 1)

1 – sweet mandarin orange, peeled, de-strung and sectioned. I cut the sections into smaller pieces…

1 – organic banana, peeled and cut into coins

1 – small can pineapple chunks in 100% juice, drained

1 handful each:

~ organic unsweetened coconut flakes

~ (not organic) Jet-Puffed mini marshmallows

~ dried tart cherries

¼ cup heavy whipping cream

1 heaping teaspoon sour cream

1 teaspoon homemade vanilla extract (or store bought)

Fresh mint & edible flowers, optional. The herbs and flowers I used were:

~ “Kentucky Coronel” Mint

~ 1 – organic “Scentimental” rose, petals only

~ Calendula (It’s the same exact color as the mandarin. Nice.)

~ Jonny-Jump-Up’s (Heartsease)

~ “Twickle Purple” Lavender

~ German Chamomile

Put the first six ingredients in a glass bowl with a lid. Put the whipping cream in a blender jar and whiz it to a soft whip (Don’t look away, this goes fast! Don’t let it go too long or you’ll have a ¼ cup of fresh butter), add sour cream and vanilla and whiz again briefly to combine. (Note: I opted not to sweeten this dressing but if I had, I would have added some honey with the sour cream…) Pour the dressing over the fruit mixture in the glass bowl and stir.  Add most of the herbs and flowers and stir gently again to combine. Garnish with the rest of the flowers. Cover and chill before eating!

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