1 tbsp. flour
1/2 c. sugar
1 egg, beaten
2 tbsp. apple cider vinegar
1 can (8 oz.) crushed pineapple, drained, reserve juice
4 c. chopped red Delicious apples, unpeeled
1 c. salted peanuts or pecans
1 (8 oz.) carton nondairy topping

To make salad dressing: In small saucepan, mix flour and sugar; add beaten egg; then stir in vinegar and reserved pineapple juice. Cook over low heat, stirring constantly until thick. Cool thoroughly.

In a large bowl, combine chopped apples, pineapple and nuts. Pour cooled dressing over this and mix. Fold in nondairy topping. Sprinkle more nuts on top. Keep refrigerated. Yield: 10 servings.