This one comes from one of my vintage cookbooks, Menu Magic, published in 1975 by the First United Methodist Church in my hometown, Pensacola, Florida.
5 diced apples
chopped pecans, cut into small pieces, or use walnuts
Mix the above together and add the following dressing just before serving:
1 egg
3 tablespoons vinegar
1 cup sugar
3 tablespoons milk
Beat the egg until light, add other ingredients. Cook slowly over low heat until syrupy, stirring frequently. Set aside to cool to room temperature. This salad goes well with turkey and pork.
