Recipe: White Wedding Salad

recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Kelly~WA

White Wedding Salad

1 (19 oz) can pineapple chunks, drained
2 cups seedless green grapes, halved
1 large banana, sliced
2 cups miniature marshmallows
1 cup toasted sliced almonds
2 eggs
2 tbsp brown sugar
1/2 cup light cream
1/2 tsp grated lemon rind
1/4 cup lemon juice
1 cup whipping cream

Garnish:
lettuce
mint or watercress

In large bowl, combine drained pineapple, grapes, banana, marshmallows and almonds. Refrigerate. In top of double boiler, mix together eggs, brown sugar, light cream and lemon rind. Gradually blend in lemon juice. Cook over boiling water, stirring constantly, until thickened. Chill.
whip cream; fold into cooled lemon mixture. Pour over fruit mixture and stir gently. Refrigerate for 24 hours before serving.

Serve in lettuce cups, garnished with mint or watercress.