This salad tops any Waldorf salad I have ever made! It's got the taste of apple salad with a little extra. I saw the original recipe in a Taste of Home recipe book but tweaked it to suit my taste.
Drain pineapple, reserving the juice. Set pineapple aside, in a saucepan, combine juice with sugar, eggs, and salt. Cook, stirring constantly, over a medium-low heat until slightly thickened (don't get impatient, it takes a little while to start to thicken.) Remove from the heat: cool.
Add pineapple, celery, apples, grapes, bananas and walnuts and mix gently.
Whip cream until soft peaks form. Fold fruit mixture into whipped cream.
Pour into a 9 x 12 inch casserole dish and freeze until firm. Let stand about 15 minutes at room temperature before cutting and serving. Serve on a lettuce lined plate for an appealing salad.
| Servings: | 14 |
| Time: | 15 Minutes Preparation Time 15 Minutes Cooking Time |
Source: Orginal recipe from "Taste of Home" No-Fuss freezer meals October 2008
By Jacque
This page contains the following solutions.
In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients except lettuce and walnuts.
Process cranberries in food processor until finely chopped. Combine with marshmallows and sugar in bowl; mix well. Chill overnight. Add grapes, apples and walnuts to cranberry mixture; mix well.
Mix all above ingredients and sprinkle with cinnamon. Chill and serve.
A delicious, fresh salad when broccoli crowns and cauliflower are on sale.
This is a bit of a different spin on traditional Waldorf salad. It has been in my late husband's family for years and was always a staple on our Thanksgiving, Christmas, and/or Easter dinner table.
The nice thing about this recipe is the fact you can add more yogurt or fruit if you want. This helps to get your daily fruit in, as well as something easy to make and enjoy as a desert or used during dinner.
