Cranberry ’N’ Greek Yogurt Salad
1 14 ounce can Whole Cranberry Sauce (about 1 1/4 cups)
2 cups Plain Greek Yogurt (or Sour Cream)
2 cups canned Pineapple Tidbits - well drained
2 cups Mini Marshmallows
2 cups Flaked Coconut
1 cup chopped Pecans, toasted for 5 minutes in 350˚ oven, then cooled
Combine all ingredients, except pecans in a large bowl. Stir well. Let sit in fridge 4 hours or overnight. When you are ready to serve salad, place in serving bowl, stir well and sprinkle nuts over the top. Enjoy!
NOTES: You can make your own cranberry sauce, if you like, but why?
You can use sour cream or plain yogurt in place of the Greek
You can adjust this recipe to fit amounts in cans. A little more of
this or that is great - to suit your taste!