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- lettuce greens
So refreshing in flavor, this fruit salad is quite versatile since it can be served as an lunch
entrée or enjoyed as a pleasant side salad.
Directions
DRESSING
Seperate pineapple chunks from juice. Reserve juice and set pineapple chunks aside for use in
salad.
In a small bowl, combine yogurt, pineapple juice, mustard, and ginger. Mix together well.
Refrigerate until ready to use.
SALAD
Wash pea pods to clean off any dirt on the pods. Dry and set aside to dry. If desired, pea
pods can be blanched for several minutes. If pods are to be used fresh, allow to dry from washing
and cut in half if desired. The pea pods can be added to the salad as whole or cut pea pods.
Peel loquats, cut open the fruit and remove seeds. Cut fruit into slices and drizzle with lemon
or lime juice to preserve color until ready to use. If desired, peaches can be substituted for
loquats since loquats may be a difficult fruit to find.
Chop celery into small pieces. Cut onions into finely chopped pieces.
Cut cooked chicken into cubes if not already cubed.
In medium size bowl, add raisins, pineapple cubes, mandarin oranges, loquats (or other fruit),
celery, onions, chestnut slices, and almonds. Mix all together well.
Refrigerate until serving. Just before serving, add dressing and toss ingredients to coat
well with dressing. Serve over a bed of lettuce greens.
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