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Pineapple Salad

Global.Potpourri's picture
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Soy sauce 1 Tablespoon
  Packed brown sugar 2 Teaspoon
  Pineapple 1 Small
  Tart apple 1 , diced
  Green onions with tops 3 , sliced
  Romaine 3⁄4 Bunch (75 gm), shredded

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Twist top from pineapple; cut pineapple into fourths.
Cut fruit from rind; remove core and any "eyes.
Slice each fourth lengthwise; cut crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in shallow bowl; mound fruit mixture in center.

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