Prep 30 mins
Cook 10 mins
This sounded like a really pretty, really appropriate salad for Easter. After all, what could represent Easter more than gum drops? (I know what you're thinking,but I say it's a tie!) This could be a real conversation piece on your buffet table, and you know the kids will delight in it! Recipe was submitted by Starshineeliz on TOH. If you want to use large marshmallows in this salad, be sure to quarter them!
- 1 lb gumdrop (use the fruity, no licorice)
- 1 lb red seedless grapes (halved)
- 1 (16 ounce) package miniature marshmallows
- 1 (20 ounce) can crushed pineapple, drained, reserve juice
- 1 cup chopped nuts
- 1 lemon, juice of
- 3⁄4 cup pineapple juice (from crushed pineapple)
- 2⁄3 cup sugar
- 1 teaspoon white vinegar
- 1⁄4 cup flour
- Mix the gumdrops, grape halves, marshmallows, pineapple, and nuts in a large bowl.
- Measure lemon juice and add an equal amount of water. Blend with the pineapple juice, sugar and vinegar in a pan.
- Bring to a boil. Stir in flour. Cook until thickened, stirring or whisking constantly. Cool.
- Pour over the gumdrop mixture and mix well.
Fun! Fun! Fun! This was a treat for the Easter table. I made this as written and I really liked the lemon sauce. Make this the night before because it's better cold. TIPS: Use tidbit pineapple; cut gum drops smaller (Do they come tiny?) or use less. Add some on the top for looks but not in salad. Worth trying for Easter.