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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I toss a refreshing fruit-and-vegetable medley to round out a meal. This salad is my own creation. I first prepared it for an Easter dinner. It was an instant hit with my husband, Pat, who loves pineapple.Gloria A. Warczak, Cedarburg, Wisconsin Ingredients:
1 can (8 ounces) pineapple chunks |
2 medium cucumbers, halved and thinly sliced |
1 cup seedless grapes |
2 teaspoons minced chives |
2/3 cup mayonnaise |
1/3 cup sugar |
1 teaspoon prepared mustard |
1/4 teaspoon celery seed |
1/4 teaspoon prepared horseradish |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use).
2. In a large bowl, combine the pineapple, cucumbers, grapes and chives. In another bowl, combine the mayonnaise, sugar, mustard, celery seed, horseradish and reserved pineapple juice. Pour over pineapple mixture; gently stir to coat. Serve with a slotted spoon. Yield: 6 servings.
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