Recipe ingredients
- 1 - 20 oz can pineapple chunks
- 2 quarts chopped red-skinned apples (skins left on)
- 2 cups green seedless grapes, halved
- 1 1/2 cups toasted pecans
- 1 cup celery
- 1/2 cup chopped fresh parsley
- Dressing:
- 1/2 stick butter
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup mayonnaise
Recipe method
- Drain pineapple, reserving the juice and set chunks aside.
- For the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat.
- In a small bowl combine the cornstarch and enough water to make a smooth mixture. Add to the boiling juice.
- Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise.
- Place the pineapple chunks and the rest of the salad ingredients in a large bowl.
- Toss well. Then mix in the chilled dressing.
Other salad recipes:
Apple salad recipe
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