Apple Salad

Apple Salad

• One (20 oz) can unsweetened pineapple chunks
• One-fourth cup butter or margarine
• One-third cup sugar
• One tablespoon lemon juice
• Two tablespoon cornstarch
• Two tablespoons cold water
• One cup mayonnaise
• Eight cups chopped tart apples
• Two cups green grapes
• Two teaspoons poppy seeds
• Three-fourths cup chopped pecans, toasted

Drain pineapple and reserve juice.  Place juice in saucepan; add butter, sugar and lemon juice.  Bring to a boil.  Combine cornstarch and water until smooth.  Add to the saucepan, stirring constantly.  Bring to a boil again; cook and stir for two minutes.  Chill.

Stir in mayonnaise.  In a large bowl, combine pineapple, apples, grapes, poppy seeds and dressing.  Fold in pecans just before serving.  Yield:  10 to 12 servings.