Pineapple Crown Salad
|Strawberries||2 Cup (32 tbs)|
|Seedless oranges||2 Medium|
|Ripe avocado||1 Small|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs), powdered|
1 Cut a slice, 3/4 inch thick, from the crown and bottom of the pineapple; stand pineapple upright.
2 Holding a sharp, long-blade knife vertically, insert into the pineapple about 1/2 inch in from the rind.
3 Cut all around the fruit to loosen from the shell; push out the fruit.
4 Quarter lengthwise; slice core from each piece and cut fruit into bite-size pieces. Place in a large bowl.
5 Wash the strawberries; hull and halve.
6 Pare one of the oranges and section.
7 Peel the avocado; halve, pit and slice.
8 Toss all the fruits with the pineapple. Chill.
9 In a small bowl,grate 1 teaspoon peel from the remaining orange, then squeeze 2 tablespoons juice.
10 Blend both with sour cream, mayonnaise or salad dressing, and 10X sugar.
11 Stand the pineapple shell on a large serving plate; spoon fruit mixture into the shell.
12 Serve the dressing separately.