A Fall salad comprised of apples, pineapple, and roasted peanuts, tossed in a sweet, whipped sauce.
-By Christine (Salzer) Strommen
4 cups Jonathan apples, peeled and diced
1/2 cup sugar
8 oz crushed pineapple, juice reserved
8 oz Cool Whip
1 Tbsp flour
1 raw egg
2 Tbsp apple cider vinegar
1 cup dry-roasted peanuts, unsalted and chopped
- Mix flour and sugar together in sauce pan. Add egg with vinegar in pan and stir over medium heat until thick. Refrigerate for 1 hour.
- Mix apples and pineapple together so apples don’t brown. Stir in sauce.
- Mix Cool Whip and 1/2 of the nuts into apples. Sprinkle other 1/2 of the nuts on top. Refrigerate until ready to serve.