Recipe for Spaghetti Fruit Salad from the Salads section.
Spaghetti Fruit Salad1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 (20 ounce) can pineapple tidbits
3 medium tart apples, diced
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yields 12 to 14 servings.
We hope you enjoy your freshly made Spaghetti Fruit Salad. This recipe came from Salads's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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