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Hickory Bridge Farm
Frozen Individual Waldorf Salads
Drain pineapple, reserving juice. Set pineapple aside. Combine reserved pineapple juice, eggs, and sugar in a large saucepan. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and allow to cool slightly. Combine chopped apple and lemon juice in a small bowl; add to thickened mixture. Add reserved pineapple, celery, and next 3 ingredients, stirring well. Fold in whipped cream. Spoon salad into paper-lined muffin pans, filling each 3/4 full.
To Store: Cover and freeze until firm. Remove salads from muffin pans, and place in large zip-top heavy-duty plastic bags. Freeze up to 1 month.
To Serve: Let stand at room temperature 5 minutes before serving. Serve immediately.
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