Harvest Waldorf Salad


Submitted By: Marie Delffs

Ingredients

  • 2 cups chunk pineapple, drained; reserve juice
  • 1/2 cup chopped celery
  • 2 cups seedless grapes
  • 6 diced apples, cored
  • 1/2 cup chopped pecans, optional
  • Dressing:
  • 1 cup pineapple juice
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 egg, beaten

    • Instructions


    Combine first five ingredients in a salad bowl.
    Bring 1 cup reserved pineapple juice to a boil. Stir together sugar, cornstarch, salt, and egg; blend well. Stir in 3 tablespoons hot pineapple juice; add to juice in pan. Cook thoroughly over low heat, but do not overcook. Cool and pour over salad.