January 5, 2013

Ambrosia: Orange Pecan Salad

Ahh, the smell of a fresh new year! What a pleasure this time of year is for me. I love the quiet space after Christmas and before schooling gets in gear again. I have enjoyed laying around and doing...nothing.

And don't worry, my family is still eating, I just have not been posting. I've...been...lazy (gasp). Sometimes I have to take a break from routine or I think I will go crazy. The mundane of laundry, dishes, even getting dressed, just gets old to me every once in a while. I've been this way for as long as I can remember. Even when I was a teenager, life would just get "boring". It usually takes something fun and exciting to bring me back into motivated mode. At this moment in time, I have something REALLY exciting to look forward to!

I'm taking my two oldest kids to Disney World for the first time. I can't wait to see the magic of Disney through their eyes. I'm practically giddy with joy now that we are in the actual month of departure!! My husband jokes that the kids are along for MY vacation, not the other way around.

All the planning and waiting is finally coming to fruition and it's going to be great. Of course, there is one down side to Disney - the food. It's expensive and not delicious. Maybe I'm wrong, maybe things have changed since I was there 13 years ago, but I remember being glad I brought my own snacks. As I've mentioned, I can only handle so much junk food before I'd rather not eat. So part of my packing preparations are putting together healthy snacks and thinking about what we can eat quickly in the condo for breakfast or a late night snack.

Since we will be in the Citrus State, we will be enjoying grapefruits and oranges straight from the orchard. I plan on bringing bags home with us to share with the little kids and my husband (who are all staying home). This is one of our families favorite ways to enjoy citrus.

Ambrosia Salad


1/4 c pecans
6 oranges
1 grapefruit (optional)
1 can pineapple pieces (optional)
1/4 c sugar
1/4 c shredded coconut

Toast pecans in a dry skillet or toaster oven tray until they smell fragrant and lightly brown. Watch carefully so they don't burn). Let cool.

Slice the peel off the oranges, starting with the top and bottom. Then slice off the sides. When the pith (white part) is gone, slice knife in between each membrane and loosen the orange. Do this over a bowl to catch all the juices. Plop the segmented orange into the bowl. Repeat with grapefruit if you desire. Add pineapple to the bowl. Add sugar and stir. Add coconut. Chop the cooled pecans and add to the bowl. Give a good stir and then store in the fridge until you are ready to serve. Ah-maz-ing!



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