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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This dish puts a salady spin on the old pineapple favorite. Goes perfectly with homemade wheat rolls, and mashed potatoes. My family absolutely loves it! Ingredients:
pineapple slices (preferably tinned) - 3 |
walnut kernels - half a cup |
celery - 1 stalk |
lettuce - 1 bunch |
mayonnaise - 3 tbsps |
french cream - 2 tbsps |
salt - to taste |
peppercorns (crushed) - 8 |
Directions:
1. PREPARATION
2. Cut pineapple slices into half inch sized pieces.
3. Wash, trim and cut celery stalk into half inch sized pieces.
4. Thoroughly eash lettuce leaves and tear them into bite sized pieces.
5. -
6. COOKING
7. Rosat the walnut kernel in an oven till a little crisp. Roughly break them into smaller pieces. Using a rolling pin, crush a few walnut kernels to a coarse powder.
8. In a mixing bowl, mix pineapple, lettuce leaves and roasted walnuts. Add mayonnaise and fresh cream.
9. Add salt to taste and freshly crushed peppercorns.
10. Slightly toss sald so that the dressing evenly coats the pineapple, walnuts and lettuce leaves.
11. Garnish with coarse walnut powder and serve chilled.
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