Fresh Apple Salad

Name: Fresh Apple Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings.
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

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

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.

Nutrition Facts

3/4 cup: 206 calories, 14g fat (0 saturated fat), 12mg cholesterol, 86mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 3 fat, 1-1/2 fruit.

Originally published as Fresh Apple Salad in Country Woman September/October 1988