Best Pineapple Mandarin Orange Cream Orzo Salad Recipes

ORZO FRUIT SALAD

Steps:

• Drain and reserve juice from oranges and pineapple. In small sauce pan, combine juices with sugar, flour and salt. Bring to a boil. Remove from heat.
• Combine mixture with cooked orzo. Chill overnight in refrigerator.
• Drain cherries and discard juice. Blend all fruit and Cool Whip into orzo custard mixture.

ROSA MARINA FRUIT SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
• Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
• Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

MANDARIN ORANGE & PINEAPPLE SALAD

Steps:

• Combine first 5 ingredients.
• Sprinkle gelatin over mixture and stir well.
• Spoon mixture into a 13x9x2-inch dish.
• Combine pecans and coconut; sprinkle over salad.
• Chill 6 hours or overnight.

MANDARIN ORANGE SALAD

Steps:

• Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. , Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving.

PINEAPPLE ORANGE SALAD

Steps:

• Place pineapple (with juice) in a medium saucepan and bring to a boil.
• Remove from heat and add jello, stirring until dissolved.
• Stir in buttermilk, coconut and pecans. Cool.
• Fold in whipped topping. Place in a 13x9 serving dish and chill until ready to serve.

ORANGE PINEAPPLE SALAD

Steps:

• Dissolve packages of orange gelatin mix in 2 cups of boiling water and stir well. Add 2 cups of cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• With an electric mixer beat softened cream cheese in a separate bowl and add small amounts (starting with tablespoons full) of gelatin mixture while beating. This will insure the mixture to be smooth.
• By hand, stir in drained mandarin oranges and drained pineapple tidbits. Stir in mini marshmallows. (If you elect to use crushed pineapple, drain extremely well.).
• Pour into a 2 or 3 quart pyrex dish and place in refrigerator. Let mixture get completely cold for at least 6 hours before serving.
• Cut in squares and serve salad on lettuce leaf.
• Note: If you want more of an orange flavor, use 3 ounces of cream cheese.
• Enjoy!