24-Hour Salad (Recipe)

Ingredients

2 eggs, beaten

2 tablespoons sugar

2 tablespoons orange juice

2 tablespoons vinegar

1 tablespoon butter or margarine

2 8-ounce cartons dairy sour cream

1 cup seedless grapes, halved

1 cup dried bananas

1 15 1/4-ounce can pineapple tidbits, drained

1 cup dried bing cherries

1 cup finely chopped orange

1 cup cantaloupe balls

2 plums, sliced

2 cups miniature marshmallows

Lettuce leaves

Steps

1. In a small saucepan, stir together the beaten eggs, sugar, orange juice and vinegar.  Cook and stir over medium heat just until thickened.  Immediately remove from heat and stir in the butter or margarine and salt.  Cool.

2. Place the sour cream into a medium bowl.  gently fold the cooled egg mixture into the sour cream.  Cover and refrigerate the dressing while you prepare the fruits.

3. In a large bowl, stir together the grapes, dried bananas, pineapple, cherries, orange, cantaloupe balls, plums and marshmallows.

4. Pour the chilled dressing over the fruit mixture; stir to coat.  Cover and refrigerate the salad overnight.

Tips:

When you are cooking the dressing, watch carefully.  When the mixture starts thicken, immediately remove the pan from heat.  If the dressing cooks too long, the egg will curdle.

You can substitute reduced-fat sour cream or vanilla yogurt for the sour cream, and pineapple juice for the orange juice.

If desired, omit the dried bananas.  Just before serving, slice tow medium bananas and add them to the salad.

Many kind of plums are available mainly from June through September.  You may want to try one of the following in this salad recipe: Ace, Casselman, Friar or Queen Ann.  Let the plums ripen at room temperature, then refrigerate them up to five days.

From : America's Best-Loved Community Recipes