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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.

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