SALADS

PINEAPPLE SALAD

• 1 - 15 1/2 oz can of Chunk Pineapple (drained)
• Marshmellows
• Nuts
• Cheese (cut in small squares)

DRESSING

• 1/2 cup Sugar
• 1 cup Pineapple Juice
• 2 Tbsp Cornstarch
• Cook stirring constantly so wont lump
• When thick beat 2 eggs - mix some of the hot pineapple juice mixture into eggs.
• Pour in rest while stirring
• Cook 2 min.
• Pour over pineapple, nuts, cheese and marshmellows