caroline's apple salad

★★★★★ 1 Review
kathiecc avatar
By Kathie Carr
from North Liberty, IN

Mom made this salad every fall when apples were plentiful She liked to use both red and green apples to give the salad a nice color contrast. As kids we loved this as a side dish.

★★★★★ 1 Review
serves 16
prep time 15 Min

Ingredients For caroline's apple salad

  • 1 can
    pineapple, crushed or chunks (20 ounces)
  • 1/2 c
  • 1 Tbsp
  • 1-2 Tbsp
    apple cider vinegar
  • 1 lg
    eggs, beaten
  • 1 pkg
    whipped topping, (12 ounces) like cool whip, thawed
  • 2 md
    apples, diced
  • 4 c
    miniature marshmallows
  • 1 c
    honey roasted peanuts

How To Make caroline's apple salad

  • 1
    Drain pineapple. Reserve juice and set pineapple aside. In a saucepan mix juice, sugar, flour, and vinegar. Whisk until smooth and bring to a boil. Cook, stirring, until thickened (or about 2 minutes).
  • 2
    Remove from heat. Whisk about 2 tablespoons of this hot mixture into the beaten egg, beating constantly to keep egg from cooking and curdling. Stir this mixture back into the hot juice mixture, whisking constantly to keep egg from cooking. Gently bring this to a boil and boil for 2 minutes, stirring constantly. Remove from heat and cool.
  • 3
    When cooked mixture is cool fold in Cool Whip. Fold in apples, marshmallows, and reserved pineapple. Refrigerate for at least 1 hour. Just before serving fold in peanuts.

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