Recipe by mollypaul
For fans of cafeteria cuisine. Sometimes the simplest of salads are among the very best. Use navel oranges for this favorite. From Luby's 50th Anniversary Recipe Collection cookbook.
- 5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
- 1 (6 ounce) can pineapple tidbits, drained
- 1 cup flaked coconut
- 1⁄4 cup powdered sugar