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Modifying Recipe "Hawaiian Salad"
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Ingredients:
2 cups cooked brown rice or barley 1 cup seedless green grapes 1 peach, peeled, sliced 1/2 papaya, peeled, chopped 11 oz. can mandarin oranges, drained 1/2 cup poppy seed dressing or fruit dressing (see below) 20 oz. pineapple slices, drained 1/2 cup cherries 1 T. chopped crystallized ginger
Directions:
In a large salad bowl, combine rice, grapes, peach, papaya, oranges and dressing. Cover and set in the frig for at least 2 hours. To serve, place 1 pineapple slice on each plate. Top with a mound of rice-fruit mix. Garnish with cherries and ginger. Makes 6-8 servings. Poppy Seed Dressing 2 T. dijon style mustard 1/2 cup orange juice 2 T. olive oil 1/4 cup crushed pineapple 1/4 cup red-wine vinegar 1/3 cup brown rice syrup or honey 2 tsp. poppy seeds 1/4 cup finely chopped red onion In a blender combine mustard, oil, vinegar, orange juice, pineapple and sweetener. Add poppy seeds and onion. Use at once or store in a container with a tight fighting lid. Makes about 1-3/4 cups. Fruit Dressing 1 cup fruit juice 1 tsp. lemon juice fuctose as desired 1 T. cornstarch grated lemon or orange peel, if desired Combine all ingredients in a small saucepan. Stir over medium for heat 7 to 10 minutes. Cook until mixture becomes clear and slightly thickened. Makes about 1 cup.
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