HARVEST WALDORF SALAD

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1 (13 1/4 oz.) can pineapple
chunks
Tangy Waldorf Dressing
2 Washington red Delicious
apples
2 Washington golden delicious
apples
1 c. chopped celery
1/2 c. slivered almonds,
toasted
lettuce leaves

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:
2 eggs
1/4 c. reserved pineapple
syrup
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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