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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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It was at the very first Thanksgiving I spent with my husband's family that I tasted this for the first time. My mother-in-law shared the recipe. I serve it for special occasions, plus it's a main-stay at the potlucks we have at work. After 41 years of marriage, my husband and I still enjoy the salad - along with our four children and their spouses and our nine grandchildren. -Ina Vickers, Dumas, Arkansas Ingredients:
3 egg yolks, beaten |
3 tablespoons water |
3 tablespoons white vinegar |
1/2 teaspoon salt |
2 cups heavy whipping cream, whipped |
3 cups miniature marshmallows |
2 cups halved green grapes |
1 can (20 ounces) pineapple tidbits, drained |
1 can (11 ounces) mandarin oranges, drained |
1 jar (10 ounces) red maraschino cherries, drained and sliced |
1 cup chopped pecans |
3 tablespoons lemon juice |
Directions:
1. In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream.
2. In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours. Yield: 12-14 servings.
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