Recipe: Apple Pecan Salad (with cooked dressing, dates, and raisins) (1988)

APPLE PECAN SALAD

"The cooked dressing sets this apart from other apple salads. Slightly tart, very crisp eating apples are an especially good choice for the salad."

FOR THE DRESSING:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
3/4 cup milk
2 large egg yolks, lightly beaten
1/4 cup cider vinegar
1 1/2 teaspoons butter or margarine
FOR THE SALAD:
1/2 cup chopped celery
1/2 cup chopped pitted dates
1/2 cup raisins
3 medium apples (added at serving time)
1/2 cup chopped pecans (added at serving time)

To make the dressing, mix sugar, flour, salt, mustard and pepper in top of double boiler; stir in milk and egg yolks until smooth. Cook, stirring constantly, over hot, not boiling, water until thickened, about 10 minutes. Stir in vinegar and butter; let cool completely.

Combine celery, dates, raisins and dressing in medium bowl; mix well. Refrigerate, covered, until serving time.

TO SERVE:
Core and dice apples. Fold in apples and pecans just before serving.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988