Ingredients:
1 cup water
2/3 cup sugar
2 tablespoons lemon juice or 2 tablespoons vinegar
1 tablespoon cornstarch or 1 tablespoon arrowroot
1 tablespoon butter
1 whole eggs
1 pinch salt
6 medium apples, chopped
1/2 cup coconut
1/2 cup chopped pecans or 1/2 cup chopped almonds
Directions:
Combine all the dressing ingredients in a saucepan (sometimes I add the raisins in also, so they plump up before they go into the salad).
Cook over low/medium low heat, while stirring constantly, until thickened and somewhat gloppy.
Allow to cool (I put it in a bowl and stick it in the freezer for about 15 minutes, stirring occasionally).
Mix together the salad ingredients (don’t forget to toss in some extra lemon juice to keep the apples from browning).
Pour the dressing over the salad and stir together (the dressing is a little gluey, so you will have to work it into the salad).
Servings: 8
Time preparation: 20 min.
Time total: 20 min.