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Fresh Fruit Salad Recipe
|Tart apples||2 , peeled and cubed|
|Sugar||1⁄4 Cup (4 tbs)|
|Carrots||2 Small, shaved|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|White corn syrup||2 Tablespoon|
|Celery stalks||3 , chopped|
|Chopped pecans/Chopped walnuts||1⁄4 Cup (4 tbs)|
|Half and half||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Pineapple juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1267 Calories from Fat 310
% Daily Value*
Total Fat 36 g55.5%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 343.8 mg
Sodium 355.8 mg14.8%
Total Carbohydrates 231 g77.1%
Dietary Fiber 16.1 g64.2%
Sugars 163.8 g
Protein 20 g39.2%
Vitamin A 359.9% Vitamin C 914.7%
Calcium 46.1% Iron 27%
*Based on a 2000 Calorie diet
Peel and cube the apples just before dinner, since they will darken as they stand.
Combine the apples, carrots, raisins, celery, and nuts.
Prepare a most unusual dressing by beating the eggs slightly and adding the sugar, lemon juice, sirup, vinegar, and other juices.
Place in a double boiler and stir constantly until the mixture begins to thicken.
Cool and serve.
Spoon the golden yellow dressing over the salad at table, or mix the fruit and dressing well before serving and top with a very small star of mayonnaise and a whole, half, or section of maraschino cherry on top.