Add a photo

Frozen Waldorf Salad

By: Mildred Hall  
"While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 112 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 1 (20 ounce) can crushed pineapple
  • 1 cup sugar
  • 2 eggs, beaten
  • Dash salt
  • 1 cup chopped celery
  • 2 medium red apples, chopped
  • 1 cup chopped pecans
  • 1 cup heavy cream, whipped
  • Lettuce Leaves

Directions

  1. Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by NADINE 
I loved this recipe. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?