| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Infood01 | 1 | servings | |
INGREDIENTS
| 2 | md | Green bell peppers |
| 2 | md | Red bell peppers |
| 1 | sm | To medium ripe pineapple; (about 4 pounds) |
| Vinagreta | ||
| Toasted sesame seeds; (optional) | ||
| 1/2 | c | Distilled white vinegar |
| 3 | Garlic cloves | |
| Freshly ground white pepper to taste | ||
| Salt to taste | ||
| 1 | c | Olive oil |
INSTRUCTIONS
VINAGRETA (VINAIGRETTE Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch strips. Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim away the core. With sharp knife, peel each quarter by cutting away the skin from the flesh in one piece (not too close to the rind), leaving a narrow "boat" which will serve as a decorative container. Cut the flesh into medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper strips and pineapple. Add vinagreta and toss to distribute. Let stand at room temperature 15 minutes to blend flavors. To serve, place a pineapple "boat" on each salad plate and arrange one fourth of the pineapple mixture on it. Sprinkle with optional sesame seeds. Yield: 4 Servings VINAGRETA (Vinaigrette): In a small bowl, whisk the vinegar with the garlic and pepper; taste for seasoning; add salt to taste. Whisk in the oil, a little at a time, until well combined. Yield: about 1-1/2 cups Converted by MC_Buster. NOTES : Recipe courtesy of Marissa Sanchez Recipe by: IN FOOD TODAY SHOW #INB059 Converted by MM_Buster v2.0l.
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