Monday, July 18, 2011

Pineapple Tropical Salad

PINEAPPLE TROPICAL SALAD
Cook 1 1/4 cups of rice in  veggie broth to cover, with 1/2 tsp of tumeric. Cool. I cooked double the amount to freeze half the rice to use at a later date. Toss all ingredients together, keep in fridge. Do not mix dressing with ingredients. Keep dressing separate. Can serve this as a side, or as a main meal and add a protein of your choosing. Very pretty. Very different.

1 cup pineapple, canned or fresh, chopped
3/4 cup mango or peaches, if you wish
1/2 cup chopped celery
1/2 cup english cucumber in chunks
1/3 cup dried cranberries
1/4 chopped pecans or other nuts

PINEAPPLE DRESSING ( shake all together, store in fridge till serving time)
1/4 cup lemon juice
1/4 liquid honey
pineapple juice, about 1/2 cup or a little more
1 garlic clove, minced, dried works just as well.
sprinkle of kosher salt
grind of good pepper

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