Six Cup Salad is a mid-century fruit salad known for its charming simplicity and bold use of pantry staples. This version, labeled “Faye’s,” blends cottage cheese, sour cream dressing, canned fruits, coconut, and marshmallows. Popular in church cookbooks and potluck gatherings, this creamy-sweet salad bridges dessert and side dish. It requires no cooking and improves in flavor after chilling, making it perfect for warm-weather meals or festive tables.
Ingredients
- 1 cup cottage cheese
- 1 cup sour cream dressing
- 1 cup fruit cocktail (drained)
- 1 cup pineapple tidbits (drained)
- 1 cup angel flake coconut
- 1 cup mini marshmallows
Instructions
Step 1: Drain Fruits
- Drain the fruit cocktail and pineapple tidbits thoroughly to prevent a watery salad.
Step 2: Combine Ingredients
- In a large mixing bowl, combine the cottage cheese, sour cream dressing, fruit cocktail, pineapple tidbits, coconut, and mini marshmallows.
Step 3: Mix and Chill
- Gently stir until everything is evenly coated and combined. Cover and refrigerate for 24 hours before serving.
Tips
- Drain the fruit cocktail thoroughly to avoid excess liquid
- Use full-fat cottage cheese for a more authentic vintage texture
- Chill longer than 24 hours for firmer consistency
- Substitute mandarin oranges for fruit cocktail if desired
- Add chopped pecans for crunch (not original)
- Lightly toast coconut for deeper flavor
- Serve in lettuce cups for a retro presentation
- Best made a day ahead for potlucks
- Stir gently to keep fruit intact
Nutrition
Calories: 303kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gCholesterol: 16mgSodium: 477mgPotassium: 100mgFiber: 6gSugar: 15gVitamin A: 124IUVitamin C: 3mgCalcium: 43mgIron: 1mg
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