8 c. chopped tart apples, unpeeled
1 (20 oz.) can pineapple chunks, drained (reserve juice)
2 c. green grapes
1-2 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. reduce calorie mayonnaise and 1/2 c. plain yogurt

Make dressing first by combine reserved juice, butter, sugar, and lemon juice in saucepan. Heat to boiling. Combine cornstarch and water; add to hot mixture. Cook until thick.

Chill, stir in mayonnaise or yogurt; cool. Combine fruit, pour over dressing. Stir in pecans before serving.