Tangy Tropical Ambrosia Salad


Recipe by Jane Maynard of This Week for Dinner

Makes about 10 servings

2 clementine oranges, peeled, pieced, and slices cut in half width-wise into bite-sized pieces
1 large banana (or 2 small bananas) cut into bite-sized pieces
1⁄2 c shredded sweetened coconut
1⁄2 c banana or pineapple flavored greek yogurt
1⁄2 c plain greek yogurt

Drain fruit cocktail well. Place in a large bowl and mix with oranges, bananas and coconut. Add yogurt and stir carefully to coat.