Thai Pineapple Salad

"This is from Betty Crocker's International Cookbook. The fruit is tossed with a mild dressing, and it's intended as a side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known."
 
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photo by Ck2plz photo by Ck2plz
photo by Ck2plz
photo by threeovens photo by threeovens
Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
  • Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
  • Place romaine in a shallow bowl, and mound the fruit mixture in the center.

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Reviews

  1. Ck2plz
    Delicious and so easy! I was afraid that 3 green onions would be too much so I only put 2 1/2 in the salad; next time I will out 3. The dressing was perfect for this salad. I only used 1 teaspoon of brown sugar. IMO, two would of made it too sweet. Made for ZWT9 for the Gournet Goddesses July 2013
     
  2. threeovens
    This is a very delicious salad! My pineapple was overipe (the way I like it) so I left out the sugar. One note, try to use fresh pineapple, it is so much better than canned.
     
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