My husband's favorite salad for Christmas or any holiday dinner is 24 Hour Salad. My mom or grandmother would make it in years past, but now that they are both deceased I have learned to make it. It is not hard just takes a little time.
24 Hour Salad
1/4 c. sugar
1/4 c. vinegar
2 T. Butter or margarine
1 can (1lb.) Royal Ann Cherries,
pitted and drained (optional, I mostly use just grapes)
1 can (6 1/8 oz.) mandarin oranges, drained
1 can (14 oz.) pineapple chunks or tidbits
1 c. seedless grapes, green or red, cut in half
1/2 c. coarsely chopped pecans (I don't add these)
2 c. miniature white marshmallows
1 c. (1/2 pt.) whipped cream (or 1 - 8 oz. container of Cool Whip) I use really cream whipped.
Beat eggs, add sugar and vinegar, and cook over low heat, stirring constantly, until thick. Remove from heat, stir in butter, cool and place in large bowl. Add fruit which has been well drained, nuts (optional) and marshmallows. Whip cream and fold into fruit mixture. Place in a 9 x 13 pan, or suitable serving dish, and refrigerate overnight. Garnish with a few orange and pineapple pieces or whole pecans. Yields: 9 cups