Monday, August 31, 2009

#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.

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