Spaghetti Fruit Salad Recipe - Cooking Index
Spaghetti Fruit Salad Recipe - Cooking Index
| 1 cup | 198g / 7oz | Confectioners' sugar |
| 2 | Eggs | |
| 1/2 cup | 118ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 lb | 227g / 8oz | Spaghetti - broken in 2" pieces |
| 20 oz | 568g | Pineapple tidbits |
| 3 oz | 85g | Tart apples - diced (medium) |
| 8 oz | 227g | Frozen whipped topping - thawed |
| 1/4 cup | 36g / 1.3oz | Walnuts - chopped |
| Maraschino cherries - halved |
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes.
Cool completely.
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples.
Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.
NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska.
Source:
Taste of Home, June/July, 1997
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