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Home -> Fruits, grains & veggies -> Fruits
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 20 ounce can pineapple chunks, drained, juice reserved 4 cups chopped red-skinned apples, unpeeled 2 cups seedless green grapes, halved 1 1/2 cups toasted pecan halves 1 cup chopped celery 1/2 cup chopped fresh parsley
Dressing: 4 tbsp. butter 1/4 cup sugar 1 tbsp. lemon juice 2 tbsp. cornstarch 1 cup mayonnaise
Directions
For Salad: Combine pineapple chunks, apples, grapes, pecans, celery and parsley in a large bowl. Add dressing and toss to coat.
For Dressing: Combine reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Bring to a boil. Stir together cornstarch and enough water to form a smooth paste. Add to pineapple juice mixture and cook, stirring, until thickened and smooth. Transfer to a small bowl and refrigerate until cold. Whisk in mayonnaise.
Serves 4 to 6.
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