Tried 'n' True: Add some fruit to a meal with Pineapple Salad

By Jackie Lindley
The Tribune-Star

July 09, 2007 06:37 am

— We have always enjoyed pineapple in our salads and this has always been a way of getting vegetables and fruit into our boys’ and our grandkids’ diet. When I know I’ll have kids over, I use the chunky style of pineapple.
When I have a luncheon or a planned supper I make the dressing a day ahead (it makes the flavor better). Also, you can substitute your lettuce of choice.
Pineapple Salad
1 8-ounce can unsweetened pineapple slices
1 tablespoon olive oil
1 tablespoon honey
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons soy sauce (low sodium)
6 cups torn Romaine lettuce
1/2 cup thinly sliced onions
• Drain pineapple, reserving juice, cut slices in half and set aside.
• In a jar or bowl with a tight fitting lid, combine oil, honey, vinegar, soy sauce and reserved pineapple juice. Shake well.
• Refrigerate at least 30 minutes.
• Combine lettuce, onion and pineapple in a serving dish.
• Drizzle dressing over lettuce, toss to coat.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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