Apple, Pineapple and Grape Salad Recipe

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The tangy and sweet flavors of the three fruits blend well with the poppy seed dressing to make this salad a refreshing addition for any season.
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  • 8 tart red apples, unpeeled and chopped
  • 20 can pineapple chunks, drained - reserve juice
  • 2 seedless red grapes
  • 2 poppyseeds
  • 1 1/2 toasted almonds or pecans
  • Dressing
  • 7 reserved pineapple juice (6 to 7 ounces)
  • 1/4 butter
  • 1/4 sugar
  • 1 lemon juice
  • 2 cornstarch
  • 2 water
  • 1/2 light mayonnaise
  • 1/2 plain yogurt (non-fat, low fat or regular fat)
  • Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling.
  • Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth.
  • Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt.
  • Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit.
  • Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl.
  • Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve.
  • To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish.
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