Apple Salad

From October 28, 2006:  I’m still looking for ways to use up all the apples in my house.  This nice little sweet salad is a twist on Waldorf Salad.  I used fresh pineapple instead of canned crushed and put in about 1 cup.  This salad keeps well.  I think I took it in my lunch everyday this past week and it was as crunchy on Friday as it was on Monday (the marshmallows didn’t hold up that well though).

Apple Salad


1/4 c. sugar
2 tbsp. vinegar
2 tbsp. flour
1 tsp. vanilla
1 c. water
1 tbsp. butter

Mix all ingredients for dressing in a saucepan. Bring to a boil, stirring constantly. Remove from heat and cool.

3 red apples, cored, diced but not peeled
1/2 c. chopped nuts
1/2 c. drained crushed pineapple
1/2 c. chopped celery

When dressing is cool, pour over fruit mixture and toss lightly. Refrigerate overnight. Will keep for several days in airtight container.

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