We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Ingredients
- 1/2 cup sugar
- 1/2 cup orange marmalade
- 1 cup white grape juice
- 1/2 cup lemon-lime soda
- 8 large oranges, peeled and sectioned
- 3 tablespoons slivered almonds, toasted
- 3 tablespoons sweetened shredded coconut, toasted
Directions
- In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
- Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
