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Honeymoon Salad

American.Kitchen's picture
Honeymoon Salad has a fine taste. Honeymoon Salad gets its taste from pineapple mixed with eggs and cream, flavored with vinegar and mustard. Honeymoon Salad is inspired by many restaurants across the world.
  Canned sliced pineapple 20 Ounce (1 No 2 Size Can)
  Skim milk/Evaporated milk 4 Tablespoon
  Marshmallows 18
  Chopped pecans 1 Cup (16 tbs)
  Butter 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg yolks 3
  Flour 1 1⁄2 Teaspoon
  Vinegar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Whipping cream 1⁄2 Pint

Cut the sliced pineapple into cubes and dice the marshmallows into small pieces.
Combine the pineapple and marshmallows with the chopped pecans.
Make a dressing as follows: Mix thoroughly together the salt, flour, dry mustard, and cream or evaporated milk.
Add butter, egg yolks, and vinegar, and mix all thoroughly.
Cook this mixture in the top of a double boiler, stirring constantly until it is thick enough to pour from the vessel without sticking.
Pour the hot dressing over pineapple marshmallow nut mixture.
Set in the refrigerator and chill for 2 or 3 hours or overnight.
Whip the cream and fold it into the chilled mixture just before serving.
If this has to stand a short while before serving, keep it in the refrigerator.

Recipe Summary

Difficulty Level: 
South American

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Honeymoon Salad Recipe