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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

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.