Serves: 8
Total Calories: 208
* In a small saucepan, combine orange juice, sugar, cornstarch, lemon juice and butter. Heat, stirring, until thickened cool. Fold into whipped cream. Chill until ready to serve. Add enough water to reserved pineapple juice to measure 1 cup and set aside. Cut pineapple chunks in half set aside. In a medium saucepan, soften gelatin in 1/2 cup orange juice for about 1 minute. Stir over medium heat until gelatin dissolves, about 1 minute. Remove from heat and add remaining 1/2 cup orange juice and reserved pineapple juice. Chill until consistency of unbeaten egg whites. Fold in reserved pineapple chunks, apple, celery and nuts. Pour into a 3 1/2 -cup mold and chill until firm, about 3 hours. At serving time, unmold on a lettuce-lined plate and serve with the following dressing:
This Waldorf Supreme recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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