Recipe courtesy of Valerie Bertinelli

Pomegranate Ambrosia Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings



  1. Preheat the oven to 350 degrees F.
  2. Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
  3. Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve.