HARVEST WALDORF SALAD|
1 (13 1/4 oz.) can pineapple
Tangy Waldorf Dressing
2 Washington red Delicious
2 Washington golden delicious
1 c. chopped celery
1/2 c. slivered almonds,
Drain pineapple, reserving syrup. Prepare Tangy Waldorf
Dressing and reserve. Core and dice apples. Combine apples,
pineapple, celery and almonds. Mix with Tangy Waldorf Dressing
and serve in a lettuce lined bowl. Makes 8 servings.
Note: Garnish salad with apple wedges, dipped in
pineapple syrup, if desired.
Tangy Waldorf Dressing:
1/4 c. reserved pineapple
1/4 c. sugar
2 Tbsp. lemon juice
1/2 c. dairy sour cream
Beat eggs until light; add reserved pineapple syrup,
sugar and lemon juice. Cook in a double boiler, stirring
constantly, until thick. Remove from heat and cool. Fold sour
cream into cooked egg mixture. Yields 1 cup.
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