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Fruity Apple Salad

Lots of apples are grown in southern Illinois, and this is one of my favorite ways to use them. I like Golden Delicious, or a combination of Golden and Red Delicious for pretty color, but you can use whatever type of apple you prefer. The cooked dressing gives the salad an old-fashioned feel.

8 ServingsPrep: 40 min. + chilling

Ingredients

1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
2/3 cup water
1 egg, lightly beaten
1 teaspoon white vinegar
1-1/2 teaspoons butter
3 medium apples, diced
2 medium firm bananas, sliced
1/3 cup diced celery
1/2 cup seedless red grapes, halved
1/2 cup fresh pineapple chunks
1/3 cup chopped cashews

Directions

For dressing, in a small saucepan, combine the sugars, flour and
water until blended. Bring to a boil over medium heat; cook and stir
for 2 minutes or until thickened. Remove from the heat.
Stir a small amount into the egg; return all to the pan. Cook and
stir until mixture reaches 160° and coats the back of a metal
spoon. Remove from the heat; gently stir in vinegar and butter. Cool
completely.
In a large bowl, combine the apples, bananas, celery, grapes,
pineapple and cashews. Drizzle with dressing and toss to coat. Cover

2 of 2

Fruity Apple Salad (continued)

Directions (continued)

and refrigerate until chilled. Serve with a slotted spoon. Yield: 8
servings.

Nutrition Facts: 1 serving (3/4 cup) equals 172 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 59 mg sodium, 34 g carbohydrate, 3 g fiber, 2 g protein.