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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âMy grandma used to make her pretty Three-Fruit Salad for summer picnics, and I really liked it,â field editor Sue Gronholz writes from Beaver Dam, Wisconsin. âItâs a rather unusual combination, but itâs delicious!â Ingredients:
1 can (20 ounces) pineapple chunks |
1/3 cup sugar |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
1/8 teaspoon salt |
2 eggs, lightly beaten |
1 to 2 small ripe bananas, sliced |
1 cup halved seedless red grapes |
1 cup miniature marshmallows |
6 cups torn lettuce |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice, salt and reserved juice until smooth. Bring to a boil over medium heat, stirring until sugar is dissolved.
2. Remove from the heat. Stir a small amount of hot juice mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; cool.
3. Just before serving, in a bowl, combine the bananas, grapes, marshmallows, pineapple and cooled dressing. Serve over lettuce. Yield: 4 servings.
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