Recipe 1415 - Frozen Waldorf Salad
Recipe 1415 - Frozen Waldorf Salad
(by Shirley McNevich)
2 beaten eggs
1/2 cup Dole crushed pineapple
1/2 cup of the drained pineapple juice
1/8 tsp. salt
2 apples (peeled, cored and diced)
1/2 cup coarsely broken English walnuts
1 cup heavy cream
1/2 cup white sugar
1/4 cup lemon juice
2/3 cup chopped celery
In a saucepan over low heat add beaten eggs, white sugar, pineapple
juice, lemon juice and salt--stir and cook until thick. Remove from heat
and cool to room temperature. Add chopped celery, drained
pineapple, diced apples and broken walnuts to the cooled mixture--
stir. In a mixer add heavy cream--beat until whipped and thick. Fold
the beaten cream into the apple mixture using a spoon. Scoop the
whole mixture into an 8" Pyrex dish and freeze overnight. Remove
from freezer and thaw slightly before serving. Serve over the top of
lettuce.
Continue to:
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- 1333 - Hot Dog Lasagna
- 1345 - Crock Pot Fiesta Casserole
- 1274 - Toffee Squares
- 1493 - French Onion Soup
- 1470 - Beans and Rice
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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