Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Thanksgiving, SoCal-Style
Pomegranate Ambrosia Salad
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 186
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 407 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 186
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 407 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
- 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.
