Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 I just found this recipe in my inbox and while I havent tried it yet it looks yummy. I probably will not use the mint since I dont really care for mint but some of you might. Cucumber and Pineapple Salad with Mint 03:49 PM CDT on Saturday, July 28, 2007 1 small pineapple (or half a large one) 4 large Kirby cucumbers (about 1 ¼ pounds) or 2 English (seedless) cucumbers 1 red onion ¼ cup chopped fresh mint 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper EVANS CAGLAGE/DMN Cucumber and Pineapple Salad with Mint, a recipe from Roy Finamore's cookbook, Tasty, combines several cooling ingredients. Slice the top and bottom off of the pineapple, stand the pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half in half again, and cut out the core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl. Cut off the ends of the cucumbers and toss them out. Slice the cucumbers into ¼-inch-thick rounds and add to the pineapple. Slice the onion into thin half-moons and add to the salad. Add the mint, drizzle on the oil and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours. Makes 6 to 8 servings. PER SERVING (Based on 8 servings): Calories 67 (45% fat) Fat 4 g (1 g sat) No cholesterol Sodium 75 mg Fiber 1 g Carbohydrates 9 g Protein 1 g Source: Tasty (Houghton Mifflin Co., $30), from Roy Finamore ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.