You may remember eating a traditional Waldorf Salad when you were a child. My mom always made it when we had Oyster Stew for dinner. It’s definitely a wonderful summer fruit salad to serve your family. My Hawaiian Waldorf Salad is a nice change from the traditional recipe because it has pineapples in it. You can use any variety of apples that you like. Red Delicious or Honey Crisp apples are a good option if you like a sweeter taste. Or, you can try Granny Smith green apples if you like a tart flavor. Fresh or canned pineapple chunks will work in this fruit salad. The dressing is cooked which is more unusual but creates a great taste. This fruit salad goes well with a savory meal like my Curried Chicken and Vegetable Stir Fry dish.
Ingredients
Instructions
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Make fruit salad
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Cut up into small, bite sized pieces apples and pineapple. Slice up celery into small pieces. Place fruit and celery into medium sized bowl. Mix in walnuts.
Cook dressing in double boiler pan
- Heat vinegar and butter in a double boiler pan filled with gently simmering water, stirring well with a whisk. Or, place a large metal mixing bowl over a saucepan with gently simmering water. Don't let bowl touch the water. Be sure to use a potholder when handling hot pans or mixing bowl. Assemble salad
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In a medium sized bowl add egg and pineapple juice. Beat egg mixture with a fork. Next, add dry ingredients to bowl; flour, brown sugar, salt, and dry mustard and mix together well. Slowly pour egg mixture into the vinegar/butter mixture in top of double boiler pan. Cook mixture, stirring with whisk until thickened. This is called tempering, look it up in my How-To section. Cool completely for at least one hour. Mix dressing with fruit and serve chilled. Makes 1 cup of dressing.
