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24 Hour Salad

chef.brandon's picture
Ingredients
  Egg yolks 3 , beaten
  Sugar 2 Tablespoon
  Vinegar 2 Tablespoon
  Pineapple syrup 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Salt 1 Dash
  Canned pitted white cherries 2 Cup (32 tbs), drained
  Drained canned pineapple tidbits 2 Cup (32 tbs)
  Orange segments 2 Can (20 oz), drained
  Miniature marshmallows 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

MAKING
1. In top of double boiler combine egg yolks, sugar, vinegar, pineapple syrup, butter and salt and cook over hot, not boiling water, till thick, stirring constantly.
2. Let it cool and stir in cherries, pineapple tidbits, orange pieces and marshmallows.
3. Fold in whipped cream and spoon gently into serving bowl.
4. Chill 24 hours in fridge to let the flavors to blend.

SERVING
5. Trim salad with orange sections, maraschino cherries and green grapes and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6

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