Post by barb43 on Sept 2, 2019 15:11:38 GMT
Spicy Fresh Pineapple and Pepper Salad
This recipe was just posted to the www.cutco.com Knife website's Learning Center in late June of this year. There are many great recipes there. Here's the link to this one, which will get you into the right area to view more if you're interested.
Makes 6 servings
Ingredients:
2 cups fresh pineapple, cut into 1/4-inch pieces
2 cups red bell pepper, seeded and cut into 1/4-inch pieces
1 cup orange pepper, seeded and cut into 1/4-inch pieces
1 cup yellow pepper, seeded and cut into 1/4-inch pieces
1 medium serrano pepper, seeded and minced (substitute jalapeno pepper if serrano is not available)
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish
Instructions:
1. In a large bowl, combine pineapple, peppers, lime juice, oil and salt. Toss to coat. Cover and refrigerate for at least 1 hour, preferably 2.
2. Garnish with chopped pistachios just before serving.
This recipe was just posted to the www.cutco.com Knife website's Learning Center in late June of this year. There are many great recipes there. Here's the link to this one, which will get you into the right area to view more if you're interested.
Makes 6 servings
Ingredients:
2 cups fresh pineapple, cut into 1/4-inch pieces
2 cups red bell pepper, seeded and cut into 1/4-inch pieces
1 cup orange pepper, seeded and cut into 1/4-inch pieces
1 cup yellow pepper, seeded and cut into 1/4-inch pieces
1 medium serrano pepper, seeded and minced (substitute jalapeno pepper if serrano is not available)
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish
Instructions:
1. In a large bowl, combine pineapple, peppers, lime juice, oil and salt. Toss to coat. Cover and refrigerate for at least 1 hour, preferably 2.
2. Garnish with chopped pistachios just before serving.