Pineapple Salad - Mexico

"For recipe#235164."
 
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Ready In:
15mins
Ingredients:
12
Serves:
6

ingredients

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directions

  • Mix the pineapple, jicama and onion together and set aside.
  • Drizzle the pineapple mixture with the honey dressing, to taste.
  • Serve, garnished with the avocado slices, and the pecans.

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Reviews

  1. I really enjoyed this!! I halved the recipe for 2 of us and definitely didn't need all of the dressing but the flavors were great. I made it to accompany the fish, but while I was making the salad I had some grill flareups!!
     
  2. Four out of four diners agreed--five stars. I halved the recipe and still had more than enough salad for the four of us. I halvd the dressing and have, in addition to some leftover dressed salad, a small jar of extra dressing. But this is not a problem--it is delicious and will be put to good use. I was forced to use canned pineapple as the available fresh was of poor quality. This substitution does not seem to have hurt the salad (though I am sure it would be even better with good fresh pineapple). I also used pineapple juice instead of the water in the dressing and used mesquite honey and my spiced walnuts instad of pecans. Next time I will have to try it with your Oaxacan Grilled Fish, Melissa.
     
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Tweaks

  1. Four out of four diners agreed--five stars. I halved the recipe and still had more than enough salad for the four of us. I halvd the dressing and have, in addition to some leftover dressed salad, a small jar of extra dressing. But this is not a problem--it is delicious and will be put to good use. I was forced to use canned pineapple as the available fresh was of poor quality. This substitution does not seem to have hurt the salad (though I am sure it would be even better with good fresh pineapple). I also used pineapple juice instead of the water in the dressing and used mesquite honey and my spiced walnuts instad of pecans. Next time I will have to try it with your Oaxacan Grilled Fish, Melissa.
     

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