Salads:

Festive Fruit Salad

Comment on this recipe

This salad is very colorful and the pecans add a delightful crunch.

Ingredients

1 can (20 ounces) pineapple chunks
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves

Instructions

Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; add sugar and flour. Bring to a boil. Quickly stir in egg; cook until thickened. Remove from the heat; cool. Refrigerate. In a large bowl, combine pineapple, oranges, pears, kiwi, apples and pecans. Pour dressing over and blend well. Cover and chill for one hour. Serves 12-16.

Betty Johnson
Moline