TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Greens, Beets and Goat Cheese Salad with Honey-Mustard Vinaigrette

Seven-Layer Salad

Roasted Asparagus

Salad and Salad Dressing Recipes

Potluck Recipes

Asparagus and Pineapple Salad

Serves 6

This asparagus and pineapple salad was one of my mother's recipes that the family always loved. As I recall, she usually served it with a ham dinner. Since the salad can be made ahead and holds up well, it is also very nice as part of a buffet or potluck event, arranged on a platter. Although I am not a fan of most canned vegetables, canned asparagus has its place in the kitchen and works well in this salad. However, I prefer to make my own steamed asparagus, which is very quick and easy to do. Although I have not tried it, frozen asparagus would probably work as well. Sometimes, I substitute nonfat plain yogurt for some of the mayonnaise. It tames the mayonnaise flavor and makes the dish a little healthier. The choice is yours. Either way, this is a quick, easy and delicious side dish vegetable salad. Make in any amount needed, refrigerating extra asparagus or pineapple for another use.

Ingredients

  • Lettuce leaves, such as iceberg or romaine
  • 1 can unsweetened pineapple slices, juice reserved
  • 2 cans asparagus spears, drained (see comments above)
  • 4 tablespoons mayonnaise (can use light or reduced fat)
  • 3/4 cup grated sharp cheddar cheese
  • Paprika for garnish

Place lettuce leaves on individual serving dishes. Top each with a pineapple slice. Divide asparagus into equal servings and place in a row on top of pineapple. Mix a little of the pineapple juice with the mayonnaise to thin slightly. Top each salad with 2 or 3 teaspoons of the mayonnaise mixture. Sprinkle each with two tablespoons of the grated cheese and sprinkle with a little paprika. Serve immediately or refrigerate for several hours.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.