Golda's Frozen Waldorf Salad (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This would be great for a light luncheon dessert. I found it took more than two hours to freeze. If you leave it in the freezer overnight, it will freeze too hard-so plan your time accordingly. Ingredients:
1/2 cup sugar |
1/2 cup pineapple juice |
1/4 cup fresh lemon juice |
1/8 teaspoon salt |
1 1/3 cups heavy cream |
1/2 cup miniature marshmallow |
1/2 cup red seedless grapes, cut in half |
1/2 cup crushed pineapple, drained |
2 medium apples, diced (leave skins on) |
1/2 cup celery, diced |
1/2 cup walnuts or 1/2 cup pecans, coarsely chopped |
8 fresh cherries or 8 maraschino cherries |
8 sprigs fresh mint leaves (to garnish) |
Directions:
1. In saucepan, combine sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly until thick. Remove from heat and let cool.
2. Whip cream and fold it into the cooled syrup mixture.
3. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen through (at least 2 hours).
4. Remove the salad from the freezer 5 minutes before serving.
5. Cut into 8 squares. Garnish each serving with a cherry and a spring of fresh mint.
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