Shelly's Recipe

APPLE SALAD

Category: Fruit Salads

1 (20 oz) can pineapple chunks
2 quarts chopped unpeeled red-skinned apples
2 cups grape seedless grapes, halved
1 1/2 cups toasted pecans
1 cup chopped celery
1/2 cup chopped parsley

Dressing
1/4 cup butter and sugar
1 tbsp lemon juice
2 tbsp cornstarch
1 cup mayonnaise

Drain pineapple, reserving juice and set chunks aside. Prepared dressing: In a saucepan, combine pineapple juice, butter, sugar and lemon juice and bring to a boil over medium heat.

In a small bowl, combine the cornstarch and enough water to make a smooth mixture; add to boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill completely. Whisk in the mayonnaise.

Place the fruit and remaining salad ingredients in a large bowl. Toss well; fold in chilled dressing.