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Apple Salad Ingredients

1 − 20 oz can pineapple chunks 2 quarts chopped red−skinned apples (skins left on) 2 cups green seedless grapes, halved 1 1/2 cups toasted pecans 1 cup celery 1/2 cup chopped fresh parsley Dressing: 1/2 stick butter 1/4 cup sugar 1 tablespoon lemon juice 2 tablespoons cornstarch 1 cup mayonnaise

• Drain pineapple, reserving the juice and set chunks aside.
• Prepare the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat.
• In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice.
• Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise. (This can be done in advance.)
• Place the pineapple chunks and the rest of the salad ingredients in a large bowl.
• Toss well; then mix in the chilled dressing.

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