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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I first tasted this rich salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals...and our daughters copied the recipe when they married. Ingredients:
3 eggs, beaten |
1/4 cup sugar |
1/4 cup vinegar |
2 tablespoons butter |
2 cups green grapes |
2 cups miniature marshmallows |
1 can (20 ounces) pineapple chunks, drained |
1 can (15 ounces) mandarin oranges, drained |
2 medium firm bananas, sliced |
2 cups heavy whipping cream, whipped |
1/2 cup chopped pecans |
Directions:
1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool.
2. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans. Yield: 12-16 servings.
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