Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Bananas -- sliced |
¼ teaspoon | Salt |
2 \N | Oranges -- sectioned |
¼ cup | Oil -- salad |
½ cup | Dates -- chopped |
1 \N | Salad greens -- crisp |
20 ounces | Pineapple chunks |
1 \N | Cottage cheese or cooked |
2 tablespoons | Vinegar -- white wine |
\N \N | Chicken breast |
1 teaspoon | Curry powder |
1 \N | Peanuts, salted -- chopped |
Combine bananas, oranges and dates in a large bowl. Drain pineapple, reserving ½ 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
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