24 Hour Salad

This pineapple and marshmallow salad uses a cooked egg yolk base into which fruit and whipped cream are folded. Allow 24 hours for it to chill before serving.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 309 Calories

Ingredients

• 2 tablespoons white sugar
• 3 egg yolks
• 1 tablespoon butter
• salt to taste
• 1 cup heavy cream
• 2 tablespoons white wine vinegar
• 2 large orange, peeled, sectioned, and cut into bite-size
• 2 cups pitted white cherries
• 2 cups quartered marshmallows
• 2 cups pineapple tidbits, juice reserved

Recipe Instructions

Step 1

In a double boiler, combine the egg yolks, sugar, vinegar, butter, salt, and reserved juice from the pineapple tidbits. Cook and stir constantly until thick. Remove from heat, set aside to cool.

Step 2

In a large mixing bowl, beat cream until soft peaks form.

Step 3

Fold the whipped cream, cherries, marshmallows, pineapple and oranges into egg yolk mixture. Chill for 24 hours. Garnish top with extra chopped oranges and maraschino cherries if desired.