Prep 5 mins
Cook 1 hr
From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Paula Deen Tropical Shrimp Salad. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.
- 1 cup pineapple juice
- 1⁄2 cup extra light olive oil
- 1⁄4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon red pepper
- 2 garlic cloves, minced
- In a medium bowl, combine all and whisk until well blended.
- She does say to chill for an hour, but think the flavors would be stronger the longer it chills.
Thanks to Pic A Chef I picked this recipe to try.
OMG Wow! I loved this vinaigrette on my salad.
For this recipe I chose to lesson the oil in mine.
Nice recipe to have on hand. The next time I would like to try this on my Chicken.