PINEAPPLE, CORN, AND POMEGRANATE SALAD

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Pineapple, Corn, and Pomegranate Salad image

Number Of Ingredients 7

1 small fresh pineapple, husked and cut into bite-size pieces
1 cup cooked fresh corn kernels, or thawed, if frozen
1/2 cup pomegranate seeds (about 1 pomegranate)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1/4 teaspoon salt, or to taste
shredded lettuce, such as romaine or iceberg

Steps:

  • In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. 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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