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Pineapple-Vegetable Salad |
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Serves: 4
Print this Recipe
3 carrots cut into strips
1/2 cup water boiling
1 teaspoon salt
2 cups zucchini sliced
2 fresh pineapples small, with crowns
1/2 cup green onions sliced
Cottage cheese (optional)
1/2 cup almonds toasted slivered
Creamy French Dressing or Italian Herb Dressing
In a small saucepan, combine carrots with boiling water and salt. Return to a boil and reduce heat; cover tightly and cook for 5 minutes. Add zucchini; cover. Remove from heat and let stand until vegetables are cool; drain and chill. Halve each pineapple lengthwise and carefully cut out fruit, leaving a 1/2 -inch shell. Place each pineapple half on an individual serving plate. Cut pineapple into chunks and drain. Combine carrots, zucchini, pineapple and green onions and fill each pineapple shell. Top each with optional scoop of cottage cheese. Garnish with almonds. Serve with Creamy French Dressing or Italian Herb Dressing.
Note: If fresh pineapple is not available, use 2 cups canned pineapple chunks. Drain vegetables and pineapple; spoon into a lettuce-lined serving bowl. If desired, cover four salad plates with lettuce leaves, spoon on pineapple mixture and top with a small scoop of cottage cheese.
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