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By: G G.
| Description: | ||
| Time: | 4 hr 20 min (20 min to prepare, 4 hr to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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0.5 cup pineapple juice 1 each large cucumber, halved lengthwise 1 each large chayote squash, peeled, pitted and halved lengthwise 2 cups diced pineapple 4 each poblano peppers, roasted and peeled 1 tablespoon Dijon mustard 1 tablespoon olive oil |
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| Directions: | ||
| In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Sauté chayote just until crisp, about 1 to 2 minutes. Thinly slice cucumber and the chili. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours. | ||
| Notes: | ||
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