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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