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Cook'n with Betty Crocker 
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Pineapple Salad With Barbecued Pork |
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Serves: 4 Print this RecipeBarbecued Pork Gingered Pineapple Dressing 1/2 fresh pineapple 4 ounces jicama 1/2 medium red bell pepper 1 small green onions (with top) Lettuce leaves Prepare Barbecued Pork (see Appetizers & Cold Dishes); cover and refrigerate. Prepare Gingered Pineapple Dressing (see Appetizers & Cold Dishes). Pare pineapple; remove core. Cut pineapple into fourths; cut each fourth into very thin slices. Pare jicama; cut into 1-inch-wide pieces. Cut pieces into very thin slices. Place pineapple and jicama in glass or plastic bowl. Add Gingered Pineapple Dressing; toss gently. Cover and refrigerate up to 12 hours. Cut pork diagonally into 1/4-inch pieces. Cut bell pepper into 1/2-inch pieces. Cut green onion diagonally into 1/8-inch slices. Arrange lettuce leaves on serving platter. Arrange pork and pineapple mixture on lettuce. Sprinkle with bell pepper and green onion. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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