| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Meats, Grains |
Mexican |
Main dish, Salads, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
|
Bananas — sliced |
| 1/4 |
ts |
Salt |
| 2 |
|
Oranges — sectioned |
| 1/4 |
c |
Oil — salad |
| 1/2 |
c |
Dates — chopped |
| 1 |
|
Salad greens — crisp |
| 20 |
oz |
Pineapple chunks |
| 1 |
|
Cottage cheese or cooked |
| 2 |
tb |
Vinegar — white wine |
|
|
Chicken breast |
| 1 |
ts |
Curry powder |
| 1 |
|
Peanuts, salted — chopped |
INSTRUCTIONS
Combine bananas, oranges and dates in a large bowl. Drain pineapple,
reserving 1/2 cup juice.
Add pineapple to fruit. Combine juice with vinegar, curry powder, salt and
salad oil. Shake well. Pour over fruit. Marinate about 30 minutes.
Arrange crisp greens on a large platter or 6 salad plates. Spoon cottage
cheese or chicken breast on top.
Spoon fruit mixture over all. Top with chopped peanuts.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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