Author Jean Morrison
Sweet and Sour Salad
The idea of this salad is to make it as colourful and appetizing as possible. These ingredients are suggestions only. Go ahead and make your own colourful Sweet And Sour Salad but ensure you still use some fruit to give it the delightful sweetness.
Preparation time: 20 minutes
Cooking time: 0 minutes
Quantity: Serves 10 - 12
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1 small lettuce rinsed and torn apart
2 celery stalks, cut diagonally
1 small red onion, cut into rings
450 gm can of pineapple pieces (with no sugar) drained
250 gm punnet of cherry tomatoes, halved
1 tart Granny Smith apple, thinly sliced
1 tablespoon lemon juice
1 can mandarin segments, drained
1/2 cup of roasted, unsalted cashews
1/4 cup of bottled salad dressing
Toss apple slices in lemon juice, coat well. Add everything else except the last two ingredients. Toss well and chill until needed. Add cashews and dressing, toss well and serve.
This salad will work really well when you have visitors and goes beautifully with fish or meat dishes. Ideal with a barbecue too.
The lettuce is a member of the sunflower family. There is debate over where the lettuce originated from. Some say it came from the Mediterranean but others say it was cultivated by the Sumerians 6,000 years ago in the area we now know as Southern Iraq. Lettuce is exceptionally low in calories and contains 90% water. The darker outside leaves are more nutritious than the inner pale leaves. Iceberg lettuce is the one most commonly eaten but it is the lettuce with the least nutritional qualities. For nutritional reasons try Radicchio, Romaine (Cos) and Arugula (Rocket) and other colourful leaf varieties.
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