1 medium
pineapple, weighing about 900 g to 1000 g
75 g
seedless raisins
50 g
flaked almonds, toasted until golden brown
watercress
sprigs - garnish
Dressing
2 tbsp
bland salad oil
1/2 tsp
salt
1/2 tsp
caster sugar
1 tsp
prepared mild mustard
1.5 tbsp
vinegar
Method :
Peel pineapple, removing 'eyes'
with a potato peeler.
Slice fruit then cut slices into
small segments without removing center core (which is usually the
sweetest part of the fruit).
Transfer to mixing bowl.
Add raisins and almonds.
For dressing, beat oil with salt,
sugar and mustard.
Beat in vinegar and pour on to
pineapple mixture.
Toss with two spoons and arrange
in salad bowl, serve at room temperature, garnished with watercress.
Note :
A true brightener for almost any season
of the year, with a refreshing tanginess that makes this a winner of a
salad to serve with poultry, egg and cheese dishes. The surprise element
here is a fruit and nut salad combined with French dressing.
