Apple Pineapple Salad Recipe
"I came up with the recipe for this fun fruit salad several years ago," shares Jessie Craven of Odessa, Missouri. "It's a refreshing change of pace for me and my husband, who's diabetic.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 3/4 cup chopped pecans toasted
- 2 teaspoon poppy seeds
- 3 cups chopped apples
- 2 cups green grapes
- 1 can (20 ounces) unsweetened pineapple chunks
- 1/4 cup reduced-fat margarine
- artificial sweetener equivalent to 2 tablespoons s
- Carbohydrate 8.28719406345462 g
- Cholesterol 0.0350000000295873 mg
- Fat 5.57925219201487 g
- Fiber 1.1948124978606 g
- Protein 0.724566562912514 g
- Saturated Fat 0.660926375527068 g
- Serving Size 1 1 serving (64g)
- Sodium 23.03709376915 mg
- Sugar 7.09238156559402 g
- Trans Fat 0.295143406457522 g
- Calories 80 calories
Directions Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Yield: 16 servings. Originally published as Apple Pineapple Salad in Taste of Home October/November 1997, p17
