A fun fruit salad

(Photo by Taste of Home)

Last week I was glancing through an older issue of Country Woman magazine and came upon this recipe: Easter Fruit Salad.  I was drawn to the sweet pastel look of this salad, with its abundance of fruit, mini pastel marshmallows, and old-fashioned cooked dressing with whipped cream folded in.  I was to attend a ladies' brunch last Saturday and thought this salad might make a nice item to share.  I had everything I needed except for the mini marshmallows and the cherries, so I picked up those items and made the salad for the brunch.

This recipe makes a nice large salad and I actually brought some home, but Mr. T and my dad enjoyed the leftovers very much, so it is not for ladies only.

I found this salad delicious and very easy to make.  It is best prepared the night before, so that makes it convenient too.  The only change I would make another time would be to cut way down on the amount of maraschino cherries.  I would use just a few of the chopped cherries for color and would add a second can of drained mandarin oranges to make up for leaving out the larger amount of cherries.  I think this would make a very nice traditional salad for Easter dinner or any springtime or summer occasion!