- 4 cups Granny Smith apple - peeled, cored and chopped
- 1/2 cup white sugar
- 1 (8 ounce) can crushed pineapple, with juice
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 1 tablespoon white vinegar
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup coarsely chopped dry roasted peanuts
- In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.
- In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.
03/08/2017
recipepes.com
Candy Apple Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
