Email to Magnolia Lane      

Taffy Apple Salad

Source of Recipe

by Shanny, from Virginia Horn


List of Ingredients

Dressing:
1/2 cup sugar
1 tbsp. flour
1 tbsp. vinegar
1 large beaten egg

Salad:
1 (8 ounce) can crushed pineapple, drained
1 cup dry roasted peanuts
1 cup chopped apples (sis & I use twice this much)
1 (8 ounce) tub whipped topping (sis & I use half this much)


Recipe

Combine dressing ingredients in small saucepan; bring to a boil & cook - stirring constantly - until it thickens. Remove from heat and cool.

Combine salad ingredients with dressing and chill before serving. This keeps nicely in the refrigerator for 2-3 days, if you can keep from eating it all up the first day . . .