Pineapple Waldorf Salad with Old Fashioned Dressing

This is an old-fashioned, “waste not” recipe for fruit salad.   The juice from the pineapple is used to make the delicious dressing.  I usually make the dressing a day ahead, or early in the morning, so it has time to chill.  It only takes less than 5 minutes to cook the dressing.  The rest of the salad can be quickly assembled right before serving.

I have good luck making the dressing either with flour or with cook-type clear jel (which I starting using so celiacs like Myrna could enjoy a taste too.)

With apples, canned pineapple and celery often on sale, and the simple, low calorie homemade dressing, this salad is easy on the budget and waistline, and suitable for almost any time of the year.               

Pineapple Waldorf Salad with Old Fashioned Dressing

  1           can  unsweetened pineapple tidbits -- (20 ounces)

  6           cups  Chopped Red Apples

  1 1/2    cups  chopped celery

     1/2    cup  golden raisins --or regular raisins or cut-up dates

     1/4    cup  Pecans -- or walnuts or dry-roasted sunflower kernels

                        Cooked Dressing for Fruit Salad

  4 1/2    tablespoons  Sugar

  3           tablespoons  Flour -- or cook-type clear jel

  3           large  Egg Yolk -- lightly beaten

     3/4    cup  Unsweetened Pineapple Juice -- from canned pineapple

     3/8    cup  Orange Juice

  6           tablespoons  Apple Cider Vinegar

  3           tablespoons  Butter

A day or several hours ahead:

Drain pineapple reserving 3/4 cup juice for dressing (save remaining juice for another use). Refrigerate opened pineapple in covered dish.  Prepare cooked dressing and chill for several hours or overnight.

Prepare cooked dressing:

In top of double boiler or in a heat proof bowl that will fit over your saucepan, mix dry ingredients.  Add egg yolks and juices gradually; cook over hot (not boiling) water until thick, stirring constantly, about 3 minutes.

Add vinegar and butter; mix well and continue cooking until thick.  Store in a glass dish, covered, with a piece of plastic wrap right on the surface, to prevent a skin forming.  Refrigerate until ready for use.

Prepare Salad:

In a bowl, combine the pineapple, apples, celery, raisins or dates and nuts or sunflower kernels. Pour dressing over fruit mixture and toss to coat. Refrigerate until serving.

Yield:  "12 Servings"

Per Serving: 117 Calories; 6g Fat (42.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 45mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.