This recipe yields 14 servings.
12 0z can unsweetened pineapple chunks
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp corn starch
2 tbsp cold water
1 cup mayo (light mayo works great)
8 cups chopped tart apples (I use a mixture of different apples)
2 cups green grapes (I like red better)
2 tsp poppy seeds
3/4 cup chopped pecans, toasted
Drain pineapple, reserving juice; set pineapple aside. Place juice in a saucepan and add butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan, stirring constantly. Return to boil; cook and stir 2 minutes. Chill mixture. When chilled, stir in mayo.
In a large bowl combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold pecans in just before serving.
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