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Tuesday, January 8, 2013

White Fruit Salad with Cooked Dressing

White Fruit Salad
The ladies at the First Methodist Church in Saltillo Tennessee, on the banks of the Tennessee River, have been making this salad since 1940. It's so good and we've had it all my life as my grandmother and mother have always made it. Today it's being served to the card club, along with a breakfast casserole and homemade cinnamon rolls. 
1 large can pineapple chunks, save juice
1 pound miniature marshmallows
1 cup pecans, toasted and chopped
1-1/2 cups bananas, peeled, chopped and dipped in lemon juice
1 cup coconut
1 can mandarin oranges, drained
 Dressing
1 egg
4 tablespoons sugar
1 tablespoon cornstarch
1 cup pineapple juice
Pinch salt
1 cup heavy cream
Mix dressing ingredients (except heavy cream) in sauce pan and cook over medium heat until thickened. Allow to cool and add pineapple, marshmallows, pecans, bananas and coconut. Mix together. Whip the cream and fold it into the salad. Let stand overnight in refrigerator.

3 comments:

Lita said...

This sounds wonderful. Those ladies must be great cooks. Do they have a cookbook?

Beth said...

This sound delicious! Can't wait to try!

Wendy said...

Oh my goodness! this is so much better than just plain whipping cream! Wonderful fruit dish!