Fruit Salad - WLS Chicago Station
Recipe: #30135
August 13, 2018
Categories: Desserts, Salads, Fruit Salad, Brunch July 4th, Labor Day, Mothers Day, Gluten-Free, Vegetarian, Kosher Dairy, more
"Old 1950's fruit salad recipe."
Original is 4 servings
Ingredients
- FOR DRESSING
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- FOR SALAD
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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 by Step Method
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
No special items needed.
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