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Mandarin Orange Salad

(10 Votes)
Updated May 17, 2018
SERVES
6
PREP
5 Min
CHILL TIME
1 Hr

How cool and refreshing! It's a colorful side dish to brighten up a porch luncheon, and it's a light low-fat dessert for anytime, anywhere.

What You'll Need

  • 16 ounces cottage cheese
  • 1 (4-serving size) package orange-flavored gelatin
  • 1 (11-ounce) can mandarin oranges, drained
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (8-ounce) container frozen whipped topping, thawed

What to Do

  1. In a large bowl, combine cottage cheese and dry gelatin; mix until well combined. Add remaining ingredients; mix well. Spoon into a serving bowl, cover, and chill for at least 1 hour before serving.
     

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My family has made this dish for many years, and it is a staple at every holiday. We make it with different kinds of jello and fruit combos, like using "berry blue" jello with blue berries or black berries. We've cut down on the cool whip recently, as the jello is pretty sweet to begin with. Definitely one of our all time favorite desserts!

been cooking 4 years, but need to know if ur using dry jello. as the only thing kinda wet is the cheese. or.... do u make the jello n cut it up and add?

You add the dry gelatin in with the other ingredients. This is what will help it firm up. Thank you and enjoy!

Yes, ladies and luncheons go together well and this salad sounds like a perfect match. (I love cottage cheese but, prefer the "no salt added" variety, which is not easy to find everywhere.) Thank you, Mr. Food!

I have been making a variation of this recipe for many years. This is the only way I enjoy eating cottage cheese.

I don't see what size can of crushed pineapple to use here. My store had 8 oz. or 20 oz. sizes.

Look again it is the 8 oz size.

Thanks, this was corrected after the ? was posted.

The comment from jamiesway 5794490 will make a believer out of me enough "to try it once" definitely not a cottage cheese person!

I've made this recipe for years -- received this from my mother-in-law in the 70's. It goes with anything, but be SURE you drain everything very thoroughly. Over the years I've noticed if you use the small curd cottage cheese, no one will realize it's cottage cheese. (Great for feeding those who don't think they like cottage cheese.) Keep covered in refrig. at least overnight before serving. I've never had a negative comment -- great for ladies' luncheons.

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