Thursday, November 17, 2016

APPLE SALAD

1 can (20-oz) unsweetened pineapple chunks
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 tsp poppy seeds
3/4 cup chopped toasted pecans

Drain pineapple; reserve juice and set the pineapple aside. Place juice in a saucepan with the butter, sugar, and lemon juice. Bring mixture to a boil. Combine the cornstarch and water, stirring until smooth. Add mixture to the saucepan, stirring constantly. Return to a boil and boil, while stirring, for 2 minutes. Chill mixture. After mixture is chilled, stir in the mayonnaise.

In a large bowl, combine the pineapple, apples, grapes, poppy seeds and the cooked dressing. Fold in the pecans just before serving.

Yield: 12-14 servings


This recipe and picture are from a old 1990s TOH.

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