Need a last minute side dish item this holiday season? During November we served a NEW taffy apple with peanuts salad at our salad bar. We heard nothing but great things. Try to make this at home… or wait until we have it again.



3 ½ cups miniature marshmallows

3 cups pineapple tidbits (1 or 2 can)

Drain pineapple juice and save for the dressing. In a bowl, combine the pineapple tidbits and marshmallows and mix.  Set aside to allow marshmallows to soften.



5 teaspoons white flour

¾ cup white sugar

1 cup pineapple juice (from tidbits)

3 fld. oz liquid eggs

7 teaspoons apple cider vinegar

2 cups prepared whipped cream topping

3 fld. oz. caramel sauce

In a mixing bowl, combine sugar and flour and mix.

Whisk in the pineapple juice and mix until there are no lumps of flour.

Whisk in the eggs and vinegar. In a pot, heat mixture to just a boil. Simmer until thickened. Place in the refrigerator until cold.

Once the mixture is cold, whisk in the whipped cream topping and caramel sauce until thoroughly combined and smooth.



9 cups ¼” x 1” diced Granny Smith apples (2 lbs)

1 ¼ cups roughly chopped peanuts

1 cup black raisins

Pineapple tidbit / marshmallow mixture


Cut apples to size. In a bowl, combine the apples, peanuts, raisins, pineapple tidbits, marshmallows, and dressing. Gently mix to coat all ingredients.

Yields approximately 14 cups

3 thoughts on “NOVEMBER RECIPE”

  1. Just went to my first Sweet Tomatoes on a business trip here in Atlanta – what a great place – food was excellent. I cant wait for them to come to Charleston SC.

  2. please leave the marshmellos out and keep only the good stuff in. same for all other salads remove bacon and poisionous harmful foods from the great salads you make. i have eaten at souplantation for 25 years and love it please make it better.

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