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1 lb. Grapes (red or white)
1 - (8 oz.) can Crushed Pineapple (drained) - Save
1 c. celery - cut up small
1 c. apples - cut up small
1 cup nuts - minced

Pineapple juice
1/2 c. sugar
1 Tbsp. corn starch
1 Tbsp. vinegar or lemon juice
Dash salt

Cook dressing until thick and clear. Mix all salad
ingredients. Pour dressing over salad.

NOTE: Dressing needs to be cooled.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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