PINEAPPLE, CABBAGE, AND ROMAINE SALAD

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Pineapple, Cabbage, and Romaine Salad image

Number Of Ingredients 7

3 teaspoons olive oil
2 teaspoons unseasoned rice vinegar
1/4 teaspoon salt, or to taste
1/2 fresh pineapple, peeled and cut into small pieces
1/4 head medium cabbage, finely chopped
2 cups coarsely chopped Romaine lettuce leaves
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a small bowl, whisk together the oil, vinegar, and salt. Put the remaining ingredients in a large bowl. Add the dressing and toss to mix. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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