pineapple, weighing about 900 g to 1000 g
flaked almonds, toasted until golden brown
sprigs - garnish
bland salad oil
prepared mild mustard
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
Toss with two spoons and arrange
in salad bowl, serve at room temperature, garnished with watercress.
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.