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1 cup grated cheddar cheese Sauce: 1/2 cup sugar 2 tablespoons flour 1 egg, beaten 1 cup pineapple chunks, drain and reserve juice 1 cup pecans, chopped 1 cup reserved pineapple juice (add water to make one cup, if necessary) Mix sauce ingredients in small saucepan. Cook over medium heat until thickened, stirring constantly with whisk. Cool. Layer fruit, cheese and nuts in bowl. Pour cooled sauce over layers and refrigerate. This is an easy and delicious salad that can be prepared ahead of time. Serves eight. Cane River Apple Salad 2 medium apples, diced 3/4 cup cheddar cheese, diced Honey Dijon Dressing: 1 tablespoon Dijon mustard
2 tablespoons honey 1/4 cup red wine vinegar
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