Cucumber Salad With Pineapple and Jalapeno |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my favorite cucumber salad. It's really refreshing served with a spicy entree. I do cut back to about 1/2 cup sugar and like to use black sesame seeds to give it another dash of color. From the RSVP section of Bon Appetit magazine. Ingredients:
3/4 cup sugar |
2/3 cup white vinegar |
2 tablespoons water |
1/2 teaspoon salt |
1 cup fresh pineapple chunk |
1 cucumber, 1/3 inch pieces |
1 carrot, peeled, julienned |
1/3 cup red onion, thinly sliced |
1 tablespoon jalapeno, seeded, minced |
1 head lettuce, leaves separated (leaf lettuce) |
1 tablespoon sesame seeds, toasted |
Directions:
1. Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves.
2. Simmer until reduced to 2/3 cup, about 4 minutes.
3. Transfer syrup to large bowl and refrigerate until cold.
4. Add pineapple to syrup.
5. Cover and refrigerate 1 hour.
6. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat.
7. Line plates with lettuce leaves.
8. Spoon salad atop lettuce.
9. Sprinkle with sesame seeds and serve.
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