- 1/2 Cup Sugar
- 1 8oz Can Crushed Pineapple
- 1 Beaten Large Egg
- 1 TBSP Apple Cider Vinegar
- 4 Peeled, Cored, and Chopped Granny Smith Apples
- 1 8oz Thawed Container Whipped Topping
- 1 Cup Dry Roasted Peanuts
1. Mix together sugar, undrained crushed pineapple, egg and vinegar in a saucepan over medium heat. Cook for 10 minutes until thickened. Stir frequently. Refrigerate until cold.
2. Fold apples, whipped topping, and ½ cup peanuts into the cooled pineapple mixture. Sprinkle remaining peanuts on top and serve.
If you have leftovers, and want to serve the next day, mix well and add fresh peanuts to the top.
This cool, crunchy, and not overly sweet Candy Apple Salad is the perfect accompaniment to a spring and summer table. The flavor combination is absolute perfection and tastes so similar to a candied apple that I questioned my senses the first time I tried it. There has never been a time that I took home leftovers of this dish!
Candy Apple Salad is a beautiful side dish that stands out among the traditional food pairings.
Growing up my mom served this recipe on our Easter holiday table. It’s a complimentary spring dish to the typical ham and rolls of that holiday. I continued the tradition of serving it at my Easter luncheons. I have also made it for bridal and baby showers to pleased company.
This recipe is A welcome cold side dish that always gets high praise from my guests.
Try this recipe for this Easter too! With a little preparation and a gorgeous serving bowl you will hit it out of the park with this recipe. Pinky Promise! This recipe came from a work party that my Aunt Cathy attended. She copied this recipe and passed it along to us.
Wanting to try something a little more savory? These Stuffed Mushrooms are always a crowd pleaser!