Wednesday, January 13, 2010


This salad is so tasty and different, with a sweet
dressing that has just a hint of tang because there is
vinegar added during cooking. It can be served as
either a dessert or a salad dish--I think it is good
no matter what you call it! Plus it is very easy
to put together and leftovers keep well until
the next day.

If you like taffy apples at your state fair you will love
this salad. We have discovered it is even better if you
let it sit for a few hours before serving because the
peanuts soften up a little...delicious!


1 Tablespoon flour
1/2 cup sugar
1 egg
2 tablespoons apple cider vinegar
1 can (8 oz) crushed pineapple, drained, reserve juice
4 cups (1 pound) red delicious apples, unpeeled
1 cup salted shelled peanuts
1 carton (8 oz) nondairy whipped topping

Combine flour and sugar, mix well. Beat egg, add to flour/sugar
mixture. Add vinegar and reserved pineapple juice.

Cook in small saucepan on low heat, stirring constantly until
thick. Cool.

Pour cooled dressing over apples, pineapples and peanuts,
mix gently.

Fold in whipped topping, sprinkle with additional peanuts
to serve. Store in refrigerator.

Yield: 10 servings

1 comment:

Caution Flag said...

That looks wonderful!! I'm going to see if I can make a Weight Watchers-friendly version of this.