Recipe from Germania's Centennial Cookbook

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Fresh Apple Salad

  • 8 cups apples, chopped
  • 1 20 oz can pineapple, crushed (reserve juice)
  • 2 cups seedless grapes
  • 1 teaspoon poppy seeds
  • 1½ cups pecans, toasted
Dressing
  • Reserved pineapple juice
  • ¼ cup oleo
  • 2 packages sweetener
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ½ cup light salad dressing
  • ½ cup plain yogurt

Procedure:

Make dressing first by combining pineapple juice, oleo, sweetener and lemon juice in a small pan. Heat dressing to boiling. Make a smooth paste of cornstarch and water. Add to hot mixture. Cook until thick. Cool completely, then add salad dressing and yogurt. Combine apples, pineapple, grapes and poppy seed; add to chilled dressing. Stir in pecans before serving.

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