Asparagus and Pineapple Salad
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.
- Lettuce leaves, such as iceberg or romaine
- 1 can unsweetened pineapple slices, juice reserved
- 2 cans asparagus spears, drained
- 4 tablespoons mayonnaise (can use reduced fat or canola)
- 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.
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