This tasty salad is simple to throw together. It goes especially well with a ham or pork dinner, but works for any meal. I've taken it to countless potlucks and, for years, it was my standard contribution to Christmas dinner at my in-laws'. My father-in-law, in particular, was fond of this dish and always welcomed any leftovers!
This recipe was shared by the cook on a local tugboat which operated on the Mississippi River. Onboard with the entire tugboat crew, she prepared all of the meals and published some of her favorites in the newspaper. My mother clipped it when it appeared years ago and then shared it with me.
Orange Pineapple Salad
1 20 ounce can chunk pineapple
2 11 ounce cans mandarin oranges
2 3 ounce boxes instant vanilla pudding mix
2 T. orange-flavored breakfast drink mix (Tang)
2 sliced bananas
Drain pineapple and oranges, reserving juices.
Combine dry pudding mix and Tang in a bowl. Add scant 1 1/4 cup reserved fruit juice. Lightly toss. Add pineapple, oranges and bananas and gently mix (be sure all banana slices are coated with pudding mixture to prevent browning). Cover and refrigerate several hours or overnight so that juice is absorbed. Fold before serving to make certain that no "powder" remains in corners.
**I often omit the bananas when making this.