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Orange Salad

Orange Salad

  • Prep

    10 m
  • Ready In

    4 h 10 m
Sharon Bain

Sharon Bain

My mother-in-law always served this salad at Thanksgiving and Christmas in an orange square dish. It's a luscious favorite filled with pineapple and bananas. Top with additional whipped topping and pecans, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
  2. Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
  3. Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.
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Reviews

JenBaker
5

JenBaker

12/5/2005

This was not a big hit at our house. Maybe I did something wrong, but I didn't care for it.

April
3

April

2/27/2007

Did not care for it. It tasted ok, but got runny within a day and of course the bananas were very brown within a few hours. Just not a salad I'd make again.

Christa
3

Christa

1/7/2007

this is a good recipe but if u add some manderine oganges, small cubes of cream cheese, and mini marshmellows...it sweetens the whole recipe up! we make this every year(we have our own recipe but similar to this one) for Memorial Day, its a great summer time treat!

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