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Recette

Beet Orange Pineapple Salad


4 servings

1 lb beets, boiled, peeled, cut into 1/3 inch cubes

Dressing
4 tbsp vegetable oil
5 tbsp apple vinegar
1 tsp herb salt
1 tsp mustard

Mix beets with dressing and marinate covered for 1 hour at room temperature.

1 orange: peel, remove white skin. Safe ΒΌ for decoration. Cut rest into 1/3 inch cubes.
1 can pineapple cubes (approx. 7 oz). Drain. Safe a few for decoration.

Add orange and pineapple cubes to the beet salad. Mix well. Distribute evenly on 4 plates. Decorate with remaining orange and pineapple bits.


Posted by Goldenwood Lodge on 24 Jan 2008 - 10:24 • » view archived recipes