Endive And Pineapple Salad Recipe
Endive And Pineapple Salad is a mouth watering delicious recipe. The dealdly combination of endive and pineapple will get you a huge fan following.
Ingredients
| Belgian endive heads | 6 | |
| Drained canned pineapple chunk | 40 Ounce | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Pineapple juice | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Toasted coconut | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon |
Directions
Trim ends of 6 heads Belgian endive, and remove and discard any coarse outer leaves.
Cut each trimmed head into 1/2-inch slices and add to 4 cups canned pineapple chunks, well drained (reserve juice).
Toss to mix thoroughly.
Combine 1 cup mayonnaise, 1/2 cup reserved pineapple juice and 2 tablespoons chopped parsley.
Spoon over individual servings of endive and pineapple mixture.
Sprinkle some of 1 cup coconut, salted and toasted, over top.
Note: Not sure how to prepare coconut? Spread 1 cup flaked coconut on a baking sheet and sprinkle with 1 teaspoon salt.
Toast 10 to 12 minutes at 325°, or until golden
Cut each trimmed head into 1/2-inch slices and add to 4 cups canned pineapple chunks, well drained (reserve juice).
Toss to mix thoroughly.
Combine 1 cup mayonnaise, 1/2 cup reserved pineapple juice and 2 tablespoons chopped parsley.
Spoon over individual servings of endive and pineapple mixture.
Sprinkle some of 1 cup coconut, salted and toasted, over top.
Note: Not sure how to prepare coconut? Spread 1 cup flaked coconut on a baking sheet and sprinkle with 1 teaspoon salt.
Toast 10 to 12 minutes at 325°, or until golden
Chef
