Pineapple salad suprise - butter busters ^

Yield: 8 servings

Measure Ingredient
2 mediums Pineapples
2 eaches Apples
2 eaches (8oz) boiled rock lobster tails
1 each Tb chopped fresh tarragon leaves
\N \N **OR**
1 teaspoon Dried tarragon leaves
1 each Tb chopped parsley
\N \N **SAUCE**
½ cup Kraft fatfree Miracle Whip
¼ cup Ketchup
2 eaches Tb Cointreau or triple sec
1 each Tb port wine

Cut pineapple lengthwise into quarters, right through the fronds.

Remove and discard cores. Scoop out pineapple, leaving shells intact.

Core and pare apples. Remove lobster from shells. Cut lobster meat, apples and pineapple into 1" cubes. combine in a medium bowl with tarragon and parsley; toss to blend. refrigerate, covered, several hours or until well chilled. Sauce: Combine Miracle Whip, ketchup, Cointreau and port; mix well. Refrigerate, covered, until well chilled. To serve, lightly toss lobster fruit mixture and sauce to mix well. Divide evenly into pineapple shells. Per serving: 145 cal., 0.8g fat (5%), 41mg chol., 2g fiber, 12g pro., 23g carb., 452mg sod.

Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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