Frozen Waldorf Salad

Total Time Prep: 25 min. + freezing
Yield 12 servings
Test Kitchen Approved
While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 cup sugar
  • 2 large eggs, beaten
  • Dash salt
  • 1 cup chopped celery
  • 2 medium red apples, chopped
  • 1 cup chopped pecans
  • 1 cup heavy whipping cream, whipped
  • Lettuce leaves, optional

Directions

  1. Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream.
  2. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.

Nutrition Facts

1 piece: 257 calories, 15g fat (5g saturated fat), 63mg cholesterol, 40mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 3g protein.

While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.
Recipe Creator

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