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Pineapple – Onion – Salad

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Pineapple – Onion – Salad

The perfect pineapple – onion – salad recipe with a picture and simple step-by-step instructions.

  • 500 g Onions
  • 1 Can Pineapple (drained 350 grams)
  • 150 g Mayonnaise
  • 4 tbsp Pineapple juice
  • 3 tbsp Oil
  • Salt
  • Pepper
  • 1 tbsp Sweet paprika
  • 1 tsp Curry
  • 3 drops Tabasco
  • 1 casket Cress (garden cress)
  1. Peel the onions and cut into fine rings. Put in a bowl and pour boiling water over it and let it steep for 2 minutes. Drain on a sieve and allow to cool.
  2. Drain the pieces of the ana on a sieve and collect the juice.
  3. For the sauce: mix mayonnaise and spices, pineapple juice, oil and lemon juice in a bowl and season to taste. Add onions and pineapple pieces and mix. Let it steep and garnish with cress.
Dinner
European
pineapple – onion – salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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