Fruit Salad with Apricot Dressing
By Nancy Langford
1 cup sugar
2 cans (5 1/2 oz. each) apricot nectar
1 Tbls. cornstarch
1 tsp. vanilla extract
In microwave-safe bowl, stir the sugar, cornstarch and
apricot nectar until smooth.
Microwave, uncovered, on high for 6-8 minutes or until slightly thickened,
stirring
every 2 minutes. Stir in the vanilla. Refrigerate
6 large red apples, coarsely chopped
1 medium fresh pineapple, peeled, cored & cut into chunks
1 quart fresh strawberries, quartered
8 medium bananas, sliced
2 cups green grapes
I use canned pineapple chunks, drained. I reserve the
pineapple juice to coat the
apples and bananas so they won't turn brown. Drain apples and bananas before
adding to the bowl. This salad looks great in a trifle bowl.
Yields 26 servings