| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Caribbean | Appetizers, Salads, Showers, Side dish, Vegetables | 12 | Servings |
INGREDIENTS
| 1/2 | c | Oil |
| 1/4 | c | Lemon juice |
| 2 | T | Chopped fresh parsley |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Grated fresh gingerroot |
| 8 | c | Torn spinach leaves |
| 3 | 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 | Avocados, peeled thinly | |
| sliced* |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 144.9mg
Potassium: 114.5mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 7.1g
Protein: <1g