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Heavenly Salad Recipe

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This recipe for Heavenly Salad, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Noe
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped nuts
2 c. drained chopped oranges
2 c. drained crushed pineapple
2 c. drained chopped maraschino cherries
2 c. colored miniature marshmallows

SAUCE
3 beaten eggs
4Tbs vinegar
4 Tbs. sugar
1 small container whipping cream

Directions:
Directions:
Make sure all the fruit is drained or the salad will be mushy.

Whip the cream until it forms soft peaks.

In small saucepan, heat eggs, vinegar and sugar until thickened. STIR CONSTANTLY so eggs don't scramble! Cool to room temperature.

Mix the cooked items into the fruit/nut mixture. Fold in the whipped cream. Decorate top with whole nuts, marshmallows, and cherry halves. Refrigerate overnight. (It tastes best if left to marinate overnight!)

Personal Notes:
Personal Notes:
Don't leave out the vinegar! It adds a tasty zip! The original recipe called for canned Manderin oranges but we like fresh better. If you have a clear bowl to serve it in, it is pretty all the way through!

 

 

 

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