Recipe Details
Ingredients
-
2 ½cupsminiature marshmallows
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1(15 ounce) canpineapple chunks – drained with juice reserved
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½cupwhite sugar
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1largeegg, beaten
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1 ½tablespoonsdistilled white vinegar
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1tablespoonall-purpose flour
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1 ½cupsroasted Spanish peanuts
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1(8 ounce) containerfrozen whipped topping, thawed
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2tart apples – peeled, cored and chopped
Cooking Directions
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Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
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Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
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Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories410 | |
| % Daily Value * | |
| Total Fat 21g |
28% |
| Saturated Fat 8g |
42% |
| Cholesterol 23mg |
8% |
| Sodium 142mg |
6% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 4g |
13% |
| Total Sugars 40g |
|
| Protein 9g |
17% |
| Vitamin C 5mg |
6% |
| Calcium 31mg |
2% |
| Iron 1mg |
5% |
| Potassium 287mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
