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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This salad is a perfect fall dish that always gets rave reviews. I clipped the recipe out of a newspaper years ago. Now I find myself preparing it whenever company is coming over—or anytime that my husband asks for it. Besides cooking, I also enjoy gardening and needlework. Ingredients:
8 cups chopped tart apples |
1 can (20 ounces) pineapple chunks, drained-reserve juice |
2 cups seedless green grapes |
1 to 2 teaspoons poppy seeds |
1-1/2 cups toasted pecans |
dressing: |
reserved pineapple juice |
1/4 cup butter |
1/4 cup sugar |
1 tablespoon lemon juice |
2 tablespoons cornstarch |
2 tablespoons water |
1 cup mayonnaise or 1/2 cup reduced-calorie mayonnaise and 1/2 cup plain yogurt |
Directions:
1. Make dressing first by combining the reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Heat to boiling. Combine the cornstarch and water to make a smooth paste; add to the hot mixture; cook until thick and smooth. Chill completely before stirring in mayonnaise/yogurt. Combine apples, pineapple chunks, grapes and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans right before serving for maximum crunchiness. Yield: 16 servings.
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