![]() ![]() Cook the white sauce until thick and bubbly, 3 to 5 minutes. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. ![]() Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the butter in a large pot over medium heat.Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Add the red onion and corn and season with salt and pepper. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat.Cook the macaroni in the boiling water until just undercooked. Let the salad rest at least 4 hours before serving to allow the flavours to combine and the marshmallows to get soft and fluffy. Next, fold together the sour cream and whipped topping, then gently fold the mixture into the fruit and marshmallows. Start by draining the fruit, then add the fruit, marshmallows and nuts to a large bowl and stir to combine. There are really only a few steps to making this marshmallow fruit salad. Optional add ins include things such as chopped walnuts, pecans or shredded coconut for a bit of texture. If you don’t like sour cream you can use Greek yogurt instead. Sour cream – This helps cut the sweetness of the salad with a bit of tang. ![]() This will add the fluffiness to the salad and it will not melt like fresh whipped cream.
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