Pineapple Salad

20 ounces crushed pineapple -- drained, reserve juice
2 cups miniature marshmallows
3 medium bananas -- sliced
chopped walnuts -- optional

DRESSING:
2 Large eggs -- well beaten
1 1/2 tablespoons cornstarch
1/4 cup sugar
pinch salt
reserved pineapple juice
1 tablespoon lemon juice

Combine cornstarch, sugar and salt and add to beaten eggs. Add lemon juice and pineapple juice and stir well. Cook over medium heat until mixture thickens. When mixture comes to room temperature, add bananas, marshmallows and pineapple. Mix thoroughly. Refrigerate.



NOTES : I love this salad. It's quick to make and has a wonderful flavor.