Apple SaladPosted: January 30, 2012
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).
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.