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Pineapple Salad
This salad is drenched with the sweet-salty flavor for which Thailand is famous.
1/3 cup olive oil or vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 to 2 teaspoons packed brown sugar
1 small pineapple
1 tart red apple, diced
3 scallions (with tops), sliced
1 small bunch romaine, shredded
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar. Cut top off pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any eyes. Slice each quarter lengthwise; cut crosswise into chunks. Toss pineapple chunks, apple and scallions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.
Yields 6 servings.
