8 c. chopped tart red apples, unpeeled
1 (20 oz.) can pineapple chunks, drained (reserve juice)
2 c. seedless green grapes
1-2 tsp. poppy seeds
1 to 1/2 c. toasted pecans

DRESSING:

1/4 c. butter
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. cornstarch
1 c. mayonnaise
1/2 c. plain yogurt
2 tbsp. water

Make dressing first by combining the reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat to boiling.

Combine the cornstarch and water to make a smooth paste; add to the hot mixture. Cook until thick and smooth; chill completely before stirring in mayonnaise/yogurt.

Combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans right before serving.