My SIL got this recipe from her husband's aunt. She made it for Thanksgiving a couple of years ago and I couldn't stop eating it. Forget leftover turkey, I think I had at least three additional servings of this salad. It's one that you have to think about a day ahead because of some refrigeration that's involved but it's worth it.
TAFFY APPLE SALAD
2 c. apples, chopped, unpeeled (I usually use 2 granny smith and one red gala. I like the sweet and sour and the color combination.)
1 container whipped topping
1 can pineapple chunks
2 c. miniature marshmallows
1 egg, well beaten
1/2 c. sugar
1 T. flour
1 1/2 T. white vinegar
1/2 c. Spanish peanuts
- Drain the pineapple and save the juice in a small saucepan.
- Combine the pineapple chunks with the marshmallows in a covered bowl and refrigerate overnight.
- In the sauce pan, mix the pineapple juice with the sugar, flour, egg, and vinegar. Heat to boil over medium heat. Whisk continually. It should thicken after a few minutes. Cool and refrigerate overnight.
- The next day fold the juice mixture with the thawed whipped topping. Then mix in the apples, pineapple, and marshmallows.
- Sprinkle individual servings with peanuts just before serving.
1 comment:
I am glad you posted this one. I loved it when you made it for us.
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