Endive And Pineapple Salad
|Belgian endive heads||6|
|Drained canned pineapple chunk||40 Ounce|
|Mayonnaise||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Toasted coconut||1 Cup (16 tbs)|
Trim ends of 6 heads Belgian endive, and remove and discard any coarse outer leaves.
Cut each trimmed head into 1/2-inch slices and add to 4 cups canned pineapple chunks, well drained (reserve juice).
Toss to mix thoroughly.
Combine 1 cup mayonnaise, 1/2 cup reserved pineapple juice and 2 tablespoons chopped parsley.
Spoon over individual servings of endive and pineapple mixture.
Sprinkle some of 1 cup coconut, salted and toasted, over top.
Note: Not sure how to prepare coconut? Spread 1 cup flaked coconut on a baking sheet and sprinkle with 1 teaspoon salt.
Toast 10 to 12 minutes at 325Â°, or until golden