Fresh Apple Salad

8 cups (2 L) tart red apples, unpeeled, cored and chopped
20 oz (540 mL) can pineapple chunks, drain & reserve juice
2 cups (500 mL) seedless green grapes
1 tsp (5 mL) poppy seeds
1 cup (250 mL) toasted pecans

Dressing:
Reserved pineapple juice
1/4 cup (50 mL) butter
1/4 cup (50 mL) pure maple syrup
1 tbsp (15 mL) lemon juice
2 tbsp (15 mL) cornstarch
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) water
1/2 cup (125 mL) plain yogurt

Directions: Make dressing first by combining pineapple jice, butter, maple syrup and lemon juice in small saucepan. Heat to boiling. Combine cornstarch and water to make a smooth paste; add to hot mixture, cook until thick and smooth. Chill completely before stirring in mayonnaise and yogurt. Combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans before serving for maximum crunchiness. Refrigerates well for 2 days.

Source: Ontario Maple Syrup Producer’s Association
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