Three-Fruit and Marshmallow Salad Recipe

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice, salt and reserved juice until smooth. Bring to a boil over medium heat, stirring until sugar is dissolved. Remove from the heat. Stir a small amount of hot juice mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; cool. Just before serving, in a bowl, combine the bananas, grapes, marshmallows, pineapple and cooled dressing. Serve over lettuce.