Pineapple – Onion – Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s) (120 g)
- 1 can pineapple (350 g)
- 50 g mayonnaise
- 2 tablespoon pineapple juice
- 3 tablespoon oil
- 0.5 ½ lemon (s), add the juice
- Salt and pepper, white
- 1 teaspoon curry powder
- 1 teaspoon paprika powder, noble sweet
- 1 pinch (s) cayenne pepper
- 0.5 ½ box cress
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut them into rings. Put in a bowl. Pour boiling water over it and let it steep for 2 minutes. Drain on a sieve and let cool.
- Drain the pineapple pieces on a colander. Catch the juice. For the marinade, mix mayonnaise with pineapple juice, oil, lemon juice and the spices in a bowl. Season to taste. Add onion rings and pineapple pieces. Mix well. Cover and leave to marinate in the refrigerator for 120 minutes.
- Arrange in a salad bowl. Serve garnished with cress leaves.
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