The president of a local university here in Nashville, not blessed with the privilege of having been raised in the South (bless his heart), recently expressed perplexity — and perhaps a little contempt — that salads here usually don’t consist of lettuce. Of course not; we’re much more creative than that.
For any of you not up-to-date on the proper way of doing things, here’s my Southern definition of a salad:
A cold dish, not a dessert, that consists of three or more ingredients.
Salads may include any number of ingredients, including such items as marshmallows, Jello, Cool Whip, or nuts. And it may be pink instead of green. But it’s not served for dessert, because we must have a reason for pie.
Having clarified this matter for everyone’s edification, let’s get down to business with a nice, cool salad.
Frozen Fruit Salad
Prep Time: 15 minutes (not including time to thaw — I’m assuming that you’ve been good and thawed things in the fridge the night before)
Freeze Time: Depends on what type of dish you’re using
- 1 box frozen strawberries, thawed at least enough to mix properly
- 1 lg. can crushed pineapple, drained
- 1 pkg. cream cheese, softened to room temperature
- 8 oz. Cool Whip (but if you only have a 12-oz, I’m sure it will be all right)
- Optional (but great for adding color and pizzazz): Sliced bananas, mandarin oranges, small marshmallows