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Brides Salad: A Holiday Tradition
I noticed there was a hub about favorite Thanksgiving recipes which got me thinking. My father is one man set in his ways when it comes to food. We have a set holiday menu and it hardly ever deviates – from Thanksgiving and Christmas every year. Dad is so picky about his turkey stuffing that my mom has to go to whoever’s house early in the morning to supervise (okay make) the stuffing under the rouse that she should go be with the main cook for moral support. We all know better – he LOVES mom’s stuffing and doesn’t trust his kids to duplicate her greatness. So I wouldn’t try to give you her recipe – she doesn’t measure anything. My favorite traditional holiday dish is Brides Salad. I did a quick search and couldn’t find it anywhere so I thought I would share it with Hub pages. Credit goes to my grandmother and it is called a Bride’s Salad because it is supposed to be all white but we use red grapes instead of green. We always make this as a group project – fun for the girls to work together the night before. Thanks dad – it just wouldn’t be right without Bride’s Salad.
Red grapes, halved
1 20 oz. can crushed pineapple, drained – save juice
48 big marshmallows, quartered
½ cup sugar
2 eggs beaten
2 tablespoons flour
Saved pineapple juice
3 tablespoons lemon juice
1 pint whipping cream - whipped
Mix equal amounts of grapes & pineapple in a large bowl, add marshmallows set aside. In a medium sauce pan combine sugar, flour, pineapple and lemon juice with beaten egg and heat on med-low heat stirring constantly until thickened. While sauce cools whip cream into stiff peaks. Add cooled sauce to grapes, pineapple and marshmallows. Fold in whipped cream. Refrigerate overnight – stir well before serving.
Tips: Don’t go the easy route and use mini marshmallows they don’t soak up the sauce; also don’t use cool whip or any other premade whipped cream – either of these substitutions will make a bad salad.