Tropical Salad – A Summer Delight
A light refreshing, healthy tropical meal for summer.
1 20-oz. can pineapple chunks in juice
3 oranges, peeled and sectioned
2 pears, chopped
3 kiwi, peeled, seeded and cut into chunks
1 teaspoon cornstarch
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon paprika
1/4 teaspoon salt
5 quarts torn Romaine lettuce
1/2 cup blanched slivered almonds, toasted
Drain the pineapple chunks and set the juice aside. In a large bowl, combine pineapple, oranges, pears, and kiwi. To make the dressing, combine the pineapple juice and cornstarch in a saucepan and cook it, stirring, until it boils and thickens.
Remove it from the heat and allow to cool. In a blender, combine the pineapple sauce with oil, sugar, vinegar, poppy seeds, orange peel, paprika, and salt.
Blend until smooth, pour the dressing over the fruit mixture and toss. Mix in the lettuce and sprinkle with almonds before serving.