| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Caribbean | Showers, Vegetables, Side dish, Appetizers, Salads | 12 | Servings |
INGREDIENTS
| 1/2 | c | Oil |
| 1/4 | c | Lemon juice |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Grated fresh gingerroot |
| 8 | c | Torn spinach leaves |
| 3 | md | Tomatoes, cut into wedges |
| 2 | c | Fresh pineapple chunks |
| 1 | ( 14 oz.)can hearts of palm, drained, cut into 1"pieces | |
| 1/2 | c | Chopped red onion |
| 2 | md | Avocados, peeled, thinly sliced* |
INSTRUCTIONS
DRESSING SALAD In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. In very large salad bowl, combine all salad ingredients. Pour dressing over salad; toss gently. *Dip avocado slices in lemon juice to prevent discoloration, if desired. Yield: 12 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Pillsbury Party Book Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999
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