Those amazing pineapples I made yesterday from Mark Bittman's newest cookbook, The Food Matters Cookbook, have another fantastic use (besides for noshing plain): I built a salad around them! I used two heads of romaine and ate the entire bowl myself!
2 heads romaine lettuce, chopped coarse
A generous handful of oven dried pineapples
A handful of toasted or candied pecans (I have a great recipe for candied pecans which I'll share another time)
1 tablespoon vegetable oil
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
1 tablespoon or apple cider, apple juice, or orange juice if you have it
Salt and pepper to taste
Combine the lettuce, pineapple and nuts in a large salad bowl. In a separate bowl or jar, combine the oil, vinegar, maple syrup, juice (if you have it), salt and pepper. Toss the dressing with the salad. Serve immediately.
Hi! I'm Rivki Locker, an ordinary person who lives a harried, busy life like you do. I created this blog to share my ideas about how to eat healthy without spending all day shopping, eating, cooking, and measuring portions.
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