Hi Nancy,
This is for Cindy who requested an Apple Salad Recipe in your July 7th newsletter. Although the recipe is not from a restaurant, I make this for gatherings and get lots of compliments...
It is really delicious and refreshing. Especially during the Summer..
Thanks, for carrying on with such a great recipe site!
Carmel

Carmel's Fresh Apple Salad

1 - 20 ounce Can Pineapple Chunks
1/4 C Margarine - (I use Becel)
1/4 C. White Regular Sugar
1 Tbls. Lemon Juice from concentrate
2 Tbls. Cornstarch
2 Tbls. Water
1 C. Mayonnaise (I use low fat)
8 C. Chopped, Cubed, Unpeeled Tart Red Apples (I mix in different varieties)
2 C. Seedless Small, Green Grapes - (I use red and green)
2 +1/2 Tsp. Poppy Seeds
1/2 c. Raisins, Optional (I use the golden raisins, when adding)
1 to 1 1/2 C. - Chopped Toasted Pecans, or a mix of (Toasted Pecans and Walnuts)

How to assemble:
1.Drain the can of Pineapple, reserving the Juice.
In a Small Saucepan, Combine Pineapple Juice, Margarine, Sugar and Lemon Juice.

2. Bring to a Boil.
3. In a small container, Combine Cornstarch and Water to make a smooth Paste.
4. Add to the reserved Hot Pineapple Juice mixture.
5. Cook together on med.- low heat until thick and smooth.
6. Set this aside to Chill completely, then Stir in the Mayonnaise, mixing well.
7. Combine Pineapple, Apples, Grapes, Raisins (if adding), and Poppy Seeds in a Large Glass Bowl.
8. Add the Cooled Dressing, Mixing it in gently.
10. Refrigerate until serving.

11. Stir in Toasted Pecans or (Toasted Walnuts) just before serving to ensure the nuts remain crunchy.

This Recipe Yields 16 Servings.

* Hint: To Keep Apples from browning Cut and dip them into a Bowl of Water that Lemon Juice has been added, or Dip Apples in 7-up or Sprite...
Carmel

http://www.nancyskitchen.com