June 1999
This recipe can be prepared in 45 minutes or less but requires addtional sitting time.
3/4 cup sugar
2/3 cup white vinegar
2 tablespoons water
1/2 teaspoon salt
2/3 cup white vinegar
2 tablespoons water
1/2 teaspoon salt
1 cup 1/3-inch pieces peeled cored fresh pineapple
1 English hothouse cucumber, cut into 1/3-inch pieces
1 carrot, peeled, cut into matchstick-size strips
1/3 cup thinly sliced red onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separated
1 tablespoon sesame seeds, toasted
1 English hothouse cucumber, cut into 1/3-inch pieces
1 carrot, peeled, cut into matchstick-size strips
1/3 cup thinly sliced red onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separated
1 tablespoon sesame seeds, toasted
Bring first 4 ingredients to
boil in heavy small saucepan, stirring until sugar dissolves. Simmer until
reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and
refrigerate until cold.
Add pineapple to syrup. Cover
and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple
mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop
lettuce. Sprinkle with sesame seeds and serve.
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