Old Fashioned Apple Salad With Cooked Dressing Recipes

APPLE FRUIT SALAD

Steps:

• For dressing, in a small saucepan, combine the sugars, flour and water until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir a small amount into the egg; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; gently stir in vinegar and butter. Cool completely. , In a large bowl, combine the apples, bananas, celery, grapes, pineapple and cashews. Drizzle with dressing and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

COOKED SALAD DRESSING

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

GRANDMA'S OLD FASHIONED BOILED DRESSING

Steps:

• In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
• In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
• In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
• Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
• Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
• Add in the celery seed and pepper. Taste for salt.
• Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

OLD FASHIONED APPLE SALAD WITH COOKED DRESSING

Steps:

• 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).

BEET AND APPLE SALAD

Steps:

• For dressing, combine egg with sugar and beat well.
• Stir in flour and mustard.
• Add mixture to heated water and vinegar in a small heavy saucepan.
• Cook, stirring constantly, over low heat until thick, 2-3 minutes.
• Season to taste with salt and pepper.
• Cool.
• In a medium bowl, mix the 4 salad ingredients.
• Pour the cooled dressing over and mix well.
• Garnish with parsley and chopped nuts, as desired.
• Serve chilled.