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Colorful Easter Salad
1 c. rice
1 can (15 oz.) chunk pineapple, drained
1 c. red grapes, halved and seeded
1 c. green grapes
1 egg, beaten
2 Tbsp. flour
1 tsp. lemon juice
1 c. cream, whipped
1 tsp. vanilla
1 tsp. sugar
5 oz. colored miniature marshmallows
4 diced bananas
Cook rice according to package directions and cool in large glass
bowl. Add pineapple and grapes. In saucepan, over low heat, cook
reserved juice (with water added to make 1 cup), egg, flour, and
lemon juice until thick and smooth. Cool. Whip cream, adding vanilla
and sugar. Fold in marshmallows. Add cooled pineapple sauce to rice
and fruit, then fold in whipped cream mixture. Cool overnight. At
serving time, fold in diced bananas. |
