THREE-FRUIT SALAD
Yields 4 servings
1 can (20 oz.) pineapple chunks
1/3 cup sugar
1 tbsp. cornstarch
1 tbsp. lemon juice
1/8 tsp. salt
2 eggs, lightly beaten
1 to 2 small ripe bananas, sliced
1 cup halved seedless red grapes
1 cup miniature marshmallows
6 cups torn lettuce
Drain pineapple, reserving juice; set pineapple aside.  In a small saucepan, combine the sugar, cornstarch, lemon juice, salt and reserved juice until smooth.  Bring to a boil over medium heat, stirring until sugar is dissolved.

Remove from the heat.  Stir a small amount of hot juice mixture into eggs; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Transfer to a small bowl; cool.

Just before serving, in a bowl, combine the bananas, grapes, marshmallows, pineapple and cooled dressing.  Serve over lettuce.
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