(Makes 4 servings)
Cajun meals in Louisiana often included pork sausage in gumbo or jambalaya. A salad of pineapple rings on top of a leaf of lettuce, and filled in with mayo and grated cheese, was often a perfect complement to the pork. In this recipe, I’ve taken the pineapple and crisp lettuce theme and made it fresher and a bit healthier. My guests and clients love this simple salad. During winter, when fresh pomegranates are available, toss the seeds in to add color, vitamins and a surprising burst of taste!
Ingredients
- 2 cups fresh pineapple, cored and cut into chunks
- 2 cups Napa cabbage, thinly sliced*
- 2 tablespoons, plain, low fat organic yogurt
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon honey
- 1 tablespoon frozen organic orange juice concentrate
- 1 teaspoon orange zest
- 1/8 teaspoon salt
- ½ cup craisins or ¼ cup pomegranate seeds
*can subsitute 1 cup Romain lettuce and 1 cup green cabbage, thinly sliced
Directions:
- Combine pineapple and Napa cabbage
- Whisk yogurt, vinegar, honey, orange juice, orange zest and salt.
- Toss salad with dressing and let sit for about 15 mintues.
- Top wit craisins (or pomegranate seeds) as a garnish
Copyright © by Laura Pole. All right reserved.
