MARSHMALLOW SALAD
This refreshing Marshmallow Salad is a delightful vintage treat, perfect for a light dessert or a unique side dish. Combining the sweetness of marshmallows and pineapple with the crunch of pecans, it offers a satisfying mix of textures and flavors. The creamy homemade mayonnaise, lightened with whipped cream, adds a touch of elegance, making it a comforting and satisfying dish for any occasion.
Ingredients
- 1/4 pound Marshmallows
- 1/2 can Canned Pineapple chunks, drained
- 1/4 pound Shelled Pecans
- 1 each Egg yolk
- 1/2 cup Neutral Oil (e.g., canola or vegetable)
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
- 4 tablespoons Whipped Cream
- 4 leaves Fresh Green Lettuce Leaves (For serving)
Instructions
- 1Cut the marshmallows into small squares. Drain the pineapple chunks. Combine the marshmallows and pineapple in a bowl and let them sit for at least 10 minutes to allow the flavors to meld.
- 2In a small bowl, whisk the egg yolk. Slowly drizzle in the oil, drop by drop, whisking constantly until the mixture emulsifies and thickens. Stir in the lemon juice. The mayonnaise should be thick and creamy.
- 3Gently fold the whipped cream into the mayonnaise. Add the mayonnaise mixture and the pecans to the marshmallow and pineapple mixture. Stir gently to combine.
- 4Serve the marshmallow salad on fresh, green lettuce leaves.