Apple Peanut Salad

Serve this in your prettiest dish. While this is a delicious salad, it isn’t the most colorful.

1 (20-ounce) can crushed pineapple

1 ½ tablespoons apple cider vinegar

1 large egg, beaten

1 tablespoon all-purpose flour

½ cup sugar

2 cups miniature marshmallows

5 medium Granny Smith apples, peeled and diced right before serving

1 (12-ounce) carton frozen whipped topping, thawed

1 ½ cups salted peanuts, coarsely chopped

In a medium saucepan drain the pineapple juice and set the pineapple aside. Add the vinegar, egg, flour, and sugar to the pineapple juice and cook over medium heat, stirring constantly until thick. Let the mixture cool for 30 minutes and then add the crushed pineapple and marshmallows. Refrigerate overnight.

Right before you’re ready to serve, peel and dice the apples. If you do this step too soon your apples will turn brown. Add the diced apples, whipped topping, and peanuts to the refrigerated mixture. Mix well and serve.

Makes 10 servings.