Fruit Salad - WLS Chicago Station

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Old 1950's fruit salad recipe."

Original recipe yields 4 servings
OK
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (299.9 g)
  • Calories 263.2
  • Total Fat - 7.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 72.9 mg
  • Sodium - 713.3 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 32.5 g
  • Protein - 7.7 g
  • Calcium - 59.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 34.5 mg
  • Thiamin - 0.1 mg

Step 1

Dressing: In a small sauce pan beat egg lightly with a fork, add sugar, salt, pineapple juice.

Step 2

In a small bowl dissolve corn starch in lemon juice.

Step 3

Place sauce pan on simmer. Add to mixture in pan slowly, whisking constantly.

Step 4

When it reaches a boiling point it should be thickened, remove from heat and cool, then move to large bowl.

Step 5

In another cold bowl beat whipping cream until stiff peaks form, fold into cooled mixture.

Step 6

Slowly fold in fruit. Server.

Tips & Variations


No special items needed.

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