1 Cup Mini Marshmallows
2 teaspoons Light Corn Syrup
3 Oz. Cream Cheese
1/4 Cup Mayo (I have started making my own Mayo, but had some I needed to use up)
2 teaspoons Fresh Lemon Juice
Pinch of Salt
1 Apple Peeled, Cored and Diced
4 Cups Seedless Grapes
1/2 Cup Toasted Chopped Pecans
1 Grated Carrot
Paprika and Parsley for garnish
Melt Marshmallows in a double boiler with corn syrup, as the last marshmallows loose their shape add cream cheese. Stir to melt and incorporate cream cheese.
While marshmallows and cheese are “doin their thing”…toast pecans at 350 in a single layer. Who has time to wait for an oven to preheat? Just stick them in there. Toss Mayo, salt, lemon juice and diced apple in a large nonreactive stainless steel bowl, to coat apple and keep it from rusting. Stir in Marshmallow “stuff”, add grapes and carrots. Remove pecans from the oven, chop and add to your salad.
Quit licking your fingers.
Transfer to a container with a good lid, garnish with paprika and parsley.
Cover and refrigerate, better to get a good chill on prior to serving.