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

DRESSING:

Reserved pineapple juice
1/4 c. butter
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. cornstarch
2 tbsp. water
1 c. mayonnaise or 1/2 c. reduced-calorie mayonnaise and 1/2 c. plain yogurt

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 or 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 for maximum crunchiness. Yield: 16 servings.