Strawberry Cotton Candy Salad

Add just before serving to maintain fluffiness. Feel free to mix flavours if you’re feeling adventurous!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dessert Salad

Cuisine: Modern Whimsical

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 cups strawberries, chopped Use fresh, ripe strawberries for the best flavour. Look for vibrant red berries with a sweet fragrance.
1 cup miniature marshmallows These add a delightful chewiness. You can use colored ones for a festive touch.
1 8 oz tub whipped topping, thawed For best results, use a brand like Cool Whip, which has a smooth, creamy texture.
1 3 oz package strawberry gelatin Ensure it’s fresh for optimal flavour. Sugar-free options are available for a lighter dessert.
1 3 oz package instant vanilla pudding mix This adds creamy richness and subtle flavour. You can use other flavours for a twist.
1/2 cup water (boiling) Boiling water is needed to dissolve the gelatin and pudding mix effectively.
1 cup cotton candy, preferably pink Add just before serving to maintain fluffiness. Feel free to mix flavours if you’re feeling adventurous!

Equipment

Large Platter

Method

Prep Greens: Arrange arugula on large platter. Top with strawberries, blueberries, flowers, and pecans.
Create Dressing: Right before serving, place cotton candy puff in center. Drizzle vinegar and honey over it – watch it magically melt!
Finish: Sprinkle with poppy seeds and lemon zest. Gently toss at table for dramatic effect.
Present: Add extra cotton candy puffs around edges for visual whimsy. Garnish with mint and microgreens.

Notes

Assemble immediately before serving (cotton candy dissolves quickly). Add 1 tbsp strawberry reduction under greens for flavor boost. Replace 1 tbsp vinegar with prosecco for an adult version. Use vegan cotton candy if needed. Serve on a mirrored tray for extra magic.