Rice-Bacon Pineapple Salad

Name: Rice-Bacon Pineapple Salad
Prep time: 40 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 (400 g) can pineapple, crushed, drained; 1 cup long-grain rice; 3 slices bacon, diced; 1 small onion, finely diced; 1 cucumber, seeded and chopped; 1/2 red capsicum, diced; 1/4 cup slivered almonds; 1/4 cup French dressing

Submitted by Doreen Randal

"Spring has sprung in the Southern Hemisphere so it's time to get the salads ready to go with the barbies. This one goes well with steaks."

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Ready In:: 40mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 (400 g) can pineapple, crushed, drained
1 cup long-grain rice
3 slices bacon, diced
1 small onion, finely diced
1 cucumber, seeded and chopped
¹⁄₂ red capsicum, diced
¹⁄₄ cup slivered almonds
¹⁄₄ cup French dressing

directions

Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well.
Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly.
Fry the bacon and onion; sprinkle over the rice. Toast the almonds in a pan until golden brown.
Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl.
Add French dressing and toss lightly.
Refrigerate until serving time. Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.