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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Lots of apples are grown in southern Illinois, and this is one of my favorite ways to use them. I like Golden Delicious, or a combination of Golden and Red Delicious for pretty color, but you can use whatever type of apple you prefer. The cooked dressing gives the salad an old-fashioned feel. Ingredients:
1/4 cup sugar |
1/4 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
2/3 cup water |
1 egg, lightly beaten |
1 teaspoon white vinegar |
1-1/2 teaspoons butter |
3 medium apples, diced |
2 medium firm bananas, sliced |
1/3 cup diced celery |
1/2 cup seedless red grapes, halved |
1/2 cup fresh pineapple chunks |
1/3 cup chopped cashews |
Directions:
1. For dressing, in a small saucepan, combine the sugars, flour and water until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Stir a small amount into the egg; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; gently stir in vinegar and butter. Cool completely.
3. In a large bowl, combine the apples, bananas, celery, grapes, pineapple and cashews. Drizzle with dressing and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.
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