Twenty Four Hour Salad

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Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner

Ingredients for the salad:

  • 2 med. cans pineapple tidbits, drained
  • 1 can pears cut up and drained
  • 1 can apricots, cut up and drained
  • 1 lb. red grapes, cut in half and seeded
  • 1 lb. bag marshmallows cut in half

Ingredients for the dressing:

  • 4 egg yolks
  • 1 Tbsp. water
  • 1/2 Tbsp. dry mustard
  • 4 Tbsp. white vinegar
  • 3 Tbsp. sugar
  • 1/2 pint whipping cream

Directions for the salad:

  1. Spray scissors with PAM and use to cut marshmallows in half. Mix all salad ingredients together.

Directions to make the dressing:

  1. In a double boiler place egg yolks, water, dry mustard, white vinegar and sugar. Cook until thick, stirring constantly.
  2. When cool, mix with fruit. Whip 1/2 pint whipping cream, and fold into fruit and dressing.
  3. Cover with plastic wrap and refrigerate overnight.

Note: No Thanksgiving would be complete without this salad. This was my Grandma Plumeret’s recipe.

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