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Hawaiian Salad



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.