Waldorf Salad

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I've been thinking of this simple fruity salad that we used to enjoy during the fall when I was growing up. I would imagine we had it mostly in the Fall because the apples were fresh, ripe and plentiful. It was also served a lot at late Summer or Fall weddings as well. Here are the ingredients:

For the Sauce: Bring to a boil 1 cup pineapple juice. Stir together 2/3 cup sugar, 1 tablespoon cornstarch, and ½ teaspoon salt. Add 1 egg and blend well. Stir in 3 to 4 tablespoons hot pineapple juice and stir. Add this to the rest of the pineapple juice and cook over medium heat till it begins to thicken. Don't over cook it. Remove from heat and cool completely.

                                    In the meantime prepare the other ingredients.

                                             2 cups pineapple tidbits, drained, reserve juice
                                             2 cups seedless grapes, halved
                                             3 red apples, diced
                                             3 yellow apples, diced
                                             ½ cup diced celery
                                             ½ cup chopped walnuts, optional
                                             1 - 6 ounce can pineapple juice

                                Dice apples into 6 ounces juice to prevent browning.


                                   Drain thouroughly:



             Cut grapes in half and chop celery. Combine everything in a bowl and fold in cold sauce.


                                                            
                                     Mmm, yummy! Brings back memories for me. ☺

Be Blessed!

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