Ingredients:
- 1
20 oz can pineapple chunks
- 6
cup
Jonathan apples, unpeeled and chopped
- 1 1/2
cup
green seedless grapes, cut in half
- 1 1/4
cup
toasted pecans
- 1
cup
celery
- 1/2
cup
parsley, chopped
- 1/4
cup
butter
- 1/4
cup
sugar
- 1
tablespoon
lemon juice
- 2
tablespoon
cornstarch
- 1/2 to 3/4
cup
mayonnaise (low fat mayo can be substituted)
|
|
|
Directions:
|
|
Drain pineapple, reserve the juice, and set chunks aside. In a small saucepan combine pineapple juice, butter, sugar, and lemon juice and bring to a boil. In a small bowl, combine the cornstarch with enough water to make a smooth paste; add to the pineapple juice mixture. Reduce heat and cook until the mixture thickens, stirring constantly. Chill completely. Whisk in mayonnaise. Place the pineapple chunks and the rest of the ingredients in a large bowl. Toss with the dressing and mix well.
|
| |
|
|
