| 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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