Frozen Individual Waldorf Salads Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz), undrained | |
| 2 eggs, lightly beaten | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 2 1/2 cups chopped Red Delicious apple | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Miniature marshmallows | 2/3 Cup (16 tbs) | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Light mayonnaise | 1/4 Cup (16 tbs) | |
| 1 cup frozen reduced-calorie whipped topping, thawed | ||
| 18 curly leaf lettuce leaves | ||
| Celery leaves | 4 | |
Directions
1. Drain pineapple, reserving syrup. Set pine apple aside. Combine reserved syrup, eggs, and sugar in a saucepan. Cook over medium heat until thick and smooth, stirring constantly. Remove from heat; let cool slightly.
2. Combine apple and lemon juice; stir well. Add apple mixture to egg mixture. Stir in pineapple, celery, and next 3 ingredients. Fold in whipped topping. Divide evenly among 18 paper-lined muffin cups. Cover; freeze until firm. Remove paper liners. Serve on lettuce-lined plates; if desired, garnish with celery leaves and walnut halves.
2. Combine apple and lemon juice; stir well. Add apple mixture to egg mixture. Stir in pineapple, celery, and next 3 ingredients. Fold in whipped topping. Divide evenly among 18 paper-lined muffin cups. Cover; freeze until firm. Remove paper liners. Serve on lettuce-lined plates; if desired, garnish with celery leaves and walnut halves.
Chef
