Pineapple Lime Salad
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An interesting blend of flavours with candied almonds, peppery watercress, spicy curry powder and sweet chunks of pineapple.
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Sliced almonds
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1 1/3 cups
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325 mL
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Maple (or maple-flavoured) syrup
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1/4 cup
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60 mL
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Curry powder
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2 tsp.
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10 mL
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Trimmed watercress
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5 cups
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1.25 L
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Can of pineapple chunks, drained
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14 oz.
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398 mL
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Chopped green onion
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1/3 cup
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75 mL
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LIME DRESSING
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Peanut (or cooking) oil
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3 tbsp.
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50 mL
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Sour cream
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2 tbsp.
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30 mL
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Lime juice
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1 tbsp.
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15 mL
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Chili sauce
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2 tsp.
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10 mL
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Salt
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1/4 tsp.
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1 mL
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Coarsely ground pepper (or 1/8 tsp., 0.5 mL, pepper)
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1/4 tsp.
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1 mL
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Combine almonds, maple syrup and curry powder in small bowl. Arrange in single layer on parchment paper-lined baking sheet. Bake in 375°F (190°C) oven for about 15 minutes, stirring once, until almonds are golden. Cool.
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Arrange watercress in shallow serving dish. Top with pineapple and green onion. Sprinkle with almonds.
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Lime Dressing: Combine all 6 ingredients in separate small bowl. Makes about 1/3 cup (75 mL) dressing. Drizzle over watercress mixture. Makes about 6 1/2 cups (1.6 L).
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1 cup (250 mL):
260 Calories; 19.1 g Total Fat (10.9 g Mono, 4.6 g Poly, 2.6 g Sat); 2 mg Cholesterol; 20 g Carbohydrate; 4 g Fibre; 6 g Protein; 134 mg Sodium
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Reprinted from Garden Greens © Company's Coming Publishing Limited
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