Pineapple Beet Salad
If you'd like a fruit salad that's not overly sweet, this is
a good choice. And be aware that everything will turn pink
when you toss the salad, so if you want to present it nicely
at the table, consider forming a mound of pineapple on top
of the beets first, serving individual plates at the table
and passing the dressing separately.
One 15-ounce can chunk pineapple, drained with 1/2 cup juice
reserved 2 tablespoons olive oil
1/2 teaspoon sugar
2/2 teaspoon bottled lemon juice
3/4 teaspoon salt One 15-ounce can shoestring-cut
beets, drained
Drain pineapple juice into a measuring cup. Combine 1/2 cup
(or add enough water to make 1/2 cup) pineapple juice with
oil, sugar, lemon and salt. Whisk to blend and slightly
thicken. Combine pineapple with beets. Serve with dressing.
Makes 6 servings.
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