Easy Twenty Four Hour Salad Recipe
Summary
Preparation Time1 Hr 0 MinDifficulty LevelEasy
Ingredients
| Egg yolks | 3 , beaten | |
| Sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| 2 tablespoons pineapple syrup | ||
| Butter/Margarine | 1 Tablespoon | |
| Salt | 1 Dash | |
| 2 cups drained canned pitted white cherries | ||
| Pineapple tidbits | 2 Cup (16 tbs), drained | |
| 2 pared oranges, cut in pieces, drained | ||
| 2 cups tiny marshmallows or 16 large marshmallows, cut in eighths | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
MAKING
1) In a double boiler, mix the salt, sugar, vinegar, pineapple syrup, butter and egg yolks together.
2) Cook over hot water, stirring continuously until thick. Then allow to cool.
3) Stir in the pineapple pieces, orange pieces, marshmallows and cherries.
4) Then fold in the whipped cream, blend well.
5) In a serving bowl, spoon the salad and refrigerate for 24 hours.
SERVING
6) Garnish with the seedless grapes orange sections, maraschino cherries and mint sprigs. Serve as a dessert or salad.
1) In a double boiler, mix the salt, sugar, vinegar, pineapple syrup, butter and egg yolks together.
2) Cook over hot water, stirring continuously until thick. Then allow to cool.
3) Stir in the pineapple pieces, orange pieces, marshmallows and cherries.
4) Then fold in the whipped cream, blend well.
5) In a serving bowl, spoon the salad and refrigerate for 24 hours.
SERVING
6) Garnish with the seedless grapes orange sections, maraschino cherries and mint sprigs. Serve as a dessert or salad.
Chef
