This delicious spin on the traditional salad tosses pineapple chunks into the mix and blends everything together with a cooked pineapple custard dressing.
- Makes 12 servings
1. In a saucepan, whisk together sugar, cornstarch and salt. Whisk in egg, combining well. Whisk in pineapple juice. Cook and stir until thickened and bubbly. Cool.
2. Combine apples, pineapple, grapes, nuts, celery, pineapple, and grapes; stir cooled dressing into fruit mixture.
Quick Tip: To toast nuts, spread them in a shallow pan. Bake in a 350°F oven for 5 to 10 minutes or until toasted, shaking the pan once or twice.