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Twenty-Four Hour Salad

Twenty-Four Hour Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 d 45 m
Joan

Joan

This colorful fruit salad has a cooked dressing that is easy to prepare. It was a holiday favorite of ours when I was growing up. Enjoy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a double boiler, combine the egg yolks, sugar, vinegar, butter, salt, and reserved juice from the pineapple tidbits. Cook and stir constantly until thick. Remove from heat, set aside to cool.
  2. In a large mixing bowl, beat cream until soft peaks form.
  3. Fold the whipped cream, cherries, marshmallows, pineapple and oranges into egg yolk mixture. Chill for 24 hours. Garnish top with extra chopped oranges and maraschino cherries if desired.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jules
25

Jules

11/23/2005

WATCH OUT. This is a good salad, but this recipe is WRONG. You use only 2 tbsp. of the reserved pineapple juice in the cooked dressing part, not all of it. The mixture you cook has to be thick like a pudding and it won't thicken with that much pineapple juice. You can use mini marshmallows, dark cherries instead of white ones if you can't find the white ones and mandarin oranges if you don't want to peel oranges.

Lynn S
19

Lynn S

12/24/2003

This is a great recipe! I used two cups of Mandarin Oranges instead of the fresh orange pieces and mini marshmellows instead of quartered ones. It turned out great and so easy!!I've also made this using a large tub of cool whip in place of the heavy cream. It's a great recipe:)

Thisni Caza
4

Thisni Caza

11/23/2007

I used to make this recipe a long time ago, from the BH&G cookbook. I, too, was confused by the amount of pineapple juice to add. To get two cups of pineapple, I had to open two cans. I didn't see a stated amount to add to the dressing, altho I sure didn't think adding all that I reserved would work!! The cooked part of the dressing didn't thicken that much on it's own (and I use jumbo eggs), but after mixing with the whipped cream, I was satisfied with the texture. (And still am, the day after.) My salad didn't get watery and the dressing certainly was not too thick. Next time I may add a little more sugar to the dressing or maybe some to the whipping cream, as this salad was not very sweet. I don't have a sweet tooth and don't like my food overly sweet, but this could use a bit more sweetness. Or I'll stick to the ambrosia recipe from the back of the Dole can...faster, cheaper, and, maybe not better, but certainly just as good!!

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