Salads

Creamy Fruit Salad

1-15 oz. can pineapple chunks, drained (reserve juice)

½ C. sugar

2 T. flour

1 egg, beaten

3 bananas, sliced

2 – 11 oz. cans mandarin orange segments, drained, save juice

3 medium apples, chopped (unpeeled)

½ lb. red seedless grapes, halved

• Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten eggs.
• Cook over low heat, stirring constantly until smooth and thickened.
• Allow to cool.
• In a large bowl, combine pineapple chunks, bananas, orange segments, apples and grapes.
• Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. (my dressing was a little think, so I added in some of the mandarin orange juice)
• Chill before serving.

Lynn’s Kitchen Adventures