1/4 Fresh Pineapple, cut into chunks
1 11-ounce can mandarin oranges, drained (or fresh tangerine segments)
2 cups vegetarian (vegan) miniature marshmallows
1/2 cup soy sour cream (or whipped topping)
Very crisp lettuce leaves
6 small bananas, cut in half lengthwise
1/4 cup fresh shredded coconut, toasted
6 maraschino cherries, strawberries or fresh cherries
Combine pineapple, mandarin oranges, marshmallows, and sour cream or whipped topping in a large bowl, tossing gently. Line salad plates with lettuce leaves; spoon fruit mixture on lettuce. Toast coconut on cookie sheet in a 350 oven for about 10 minutes or till slightly brown Place a banana half on each side of fruit mixture; sprinkle with coconut, and top with a cherry or a berry. Serve immediately or chill in freezer for 10 minutes.