Thai Pineapple Salad
photo by threeovens
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup olive oil or 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon low sodium soy sauce
- 1 -2 teaspoon packed light brown sugar
- 1 small pineapple
- 1 tart red apple, diced
- 3 green onions, sliced (with tops)
- 1 small bunch romaine lettuce, shredded
directions
- Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
- Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter 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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Reviews
-
The mix of sweet & savory elements caught my eye & I'm glad it did. I used a smaller pineapple so reduced the other ingredients to match. I liked dressing although I would reduce the oil a bit next time. I served this with grilled chicken breasts and the leftovers with sandwiches the next day. I will make this again.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!