Apple Salad

Apple Salad

  • 1 (20 oz) can unsweetened pineapple chunks
  • One-fourth cup butter
  • One-third cup sugar
  • 1 T lemon juice
  • 2 T cornstarch
  • 2 T cold water
  • 1 cup or slightly less mayonnaise
  • 8 cups chopped tart apples
  • 2 cups green grapes
  • 2 tsp. 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 boil. Combine cornstarch and water until smooth. Add to the saucepan, stirring constantly. Bring to a boil again; cook and stir for 2 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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