Apple Mallow Salad
You can never have too many side dish recipes, so give Apple Mallow Salad a try. For 48 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 179 calories, 3g of protein, and 6g of fat. This recipe serves 20. This recipe from Taste of Home requires white vinegar, egg, flour, and roasted peanuts. This recipe is liked by 289 foodies and cooks. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a not so super spoonacular score of 24%. Users who liked this recipe also liked Apple Mallow Yam Bake, Blackberry & apple mallow traybake, and Pistachio Mallow Salad.
Servings: 20
Preparation duration: 25 minutes
Ingredients:
1 can (20 ounces) crushed pineapple
1 egg, beaten
1 tablespoon all-purpose flour
4 cups miniature marshmallows
2 medium red apples, diced
1 cup honey-roasted peanuts
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 to 2 tablespoons white vinegar.jpg)
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Directions Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar, flour, vinegar and reserved juice until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool. Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts. Yield: 16-20 servings. Originally published as Apple Mallow Salad in CountryOctober/November 2003, p49 Nutritional Facts 1 serving (3/4 cup) equals 177 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 32 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar, flour, vinegar and reserved juice until smooth. bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
3. Remove from the heat; cool.
4. Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.
Nutrition Information:
covered percent of daily need
