Fancy Lettuce Blend with Julienne Carrots White Balsamic Dressing Frosted Almonds Dried Cranberries Feta Cheese
Toss ingredients and add dressing just before serving. We have found that any variation on this combination is also great...any type of nut, cheese, dried fruit, or additional veggies are yummy, too.
1 can (16 oz.)pineapple chunks, diced, and juice reserved 2 cups miniature marshmallows 1/2 cup sugar 1 TBSP. all-purpose flour 1 tsp. white vinegar 1 egg, beaten well 1 container (8 oz.) frozen whipped topping, thawed 4 medium size apples, peeled, diced 1 1/2 cups dry roasted peanuts, chopped fine
1. Refrigerate marshmallows and pineapple, covered overnight. 2. In a asmall nonreactive saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes or until temperature reaches 160 degrees on an instant-read thermometer. Refrigerate, covered, in a bowl overnight. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1 1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. chill until ready tp serve.
Grand Parisian Salad (a-la-COSTCO):
ReplyDeleteFancy Lettuce Blend
with Julienne Carrots
White Balsamic Dressing
Frosted Almonds
Dried Cranberries
Feta Cheese
Toss ingredients and add dressing just before serving. We have found that any variation on this combination is also great...any type of nut, cheese, dried fruit, or additional veggies are yummy, too.
TAFFY APPLE SALAD
ReplyDelete1 can (16 oz.)pineapple chunks, diced, and juice reserved
2 cups miniature marshmallows
1/2 cup sugar
1 TBSP. all-purpose flour
1 tsp. white vinegar
1 egg, beaten well
1 container (8 oz.) frozen whipped topping, thawed
4 medium size apples, peeled, diced
1 1/2 cups dry roasted peanuts, chopped fine
1. Refrigerate marshmallows and pineapple, covered overnight.
2. In a asmall nonreactive saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes or until temperature reaches 160 degrees on an instant-read thermometer. Refrigerate, covered, in a bowl overnight. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1 1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. chill until ready tp serve.