Pineapple Jalapeno Salad

Pineapple Jalapeno Salad

A Sweet and Spicy Summertime Treat!

Ingredients

  • 1 cucumber
  • 1/2 red onion
  • 1 cup Dole® pineapple chunks
  • Kosher salt, for seasoning
  • 1/2 jalapeño

Directions

  1. Peel and halve the cucumber.  For each half, remove seeds and dice.  Place diced cucumber in a large salad bowl.
  2. Peel red onion, cut into small slivers, and add to salad bowl.
  3. Quarter pineapple chunks into bite size pieces and add to salad bowl.
  4. Season with kosher salt to taste and gently toss.
  5. Seed and finely dice jalapeño.  Sprinkle over the salad.
  6. Chill in the refrigerator.  Drain liquid when ready to serve.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

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Apple Ambrosia

Apple Ambrosia

An airy and light anytime delight!

Ingredients

  • 2 apples
  • Lemon wedge
  • 6 oz. frozen mango chunks
  • 8 oz. crushed pineapple
  • ½ pint vanilla ice cream
  • 4 oz. Kraft® Cool Whip Lite
  • ¼ cup golden raisins
  • ½ cup Kraft® Jet-Puffed FunMallows
  • Mint sprigs for garnish

Directions

Core and chop the apples; sprinkle with lemon juice to prevent browning.  Cut the mango chunks into smaller pieces, if desired.  In a large bowl, add the apples, mango, and crushed pineapple, followed by vanilla ice cream and cool whip; mix together.  Fold in the raisins and miniature marshmallows.  Chill in the refrigerator for at least 30 minutes.  Serve with fresh mint as a garnish.

Cook’s note: 

  • Be my guest and substitute your favorite fruit.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

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