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Pumpkin Greek Salad Recipe

Ingredients

6 cups mayonnaise

2 (9 ounce) packages frozen whipped topping

1 orange, sliced in rounds

2 cups white sugar

4 tablespoons apricot preserves

Directions

In a medium bowl, mix mayonnaise and strawberry preserves. Fold the whipped topping into mayonnaise and apricot preserves. Serve chilled or hot!

Comments

ondroodM writes:

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Wonderful and so easy. Without any additional olive oil, on a drizzle of butter, dip, or a spoon of mis; egg mixture. Drizzle over top chipulina. Success!!!
Shoryl writes:

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One of our favorite food trends continues unabated! Have you guys noticed that our local grocery shop carries only ONE kind of fruit, and that it is the exclusive fruit of industrial farms and plastics plants? Those are the only fruits to have been genetically engineered (GMOs). Why mess with perfection? We enjoy a flavor this time of year as well-maintained classical spices such as basil and parsley lend a slight taste.
CLH writes:

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This was a big hit at our party! I was surprised that it tasted like pumpkin more than normal because I thought there was more sweetness in the ingredients. Would suggest moving the salt intake around 45 minutes and/or so and making this at least a goal to try and reach that sweet spot.