This versatile salad was a staple for family meals when I was growing up. About a year ago, I needed a make-ahead salad for our small group meal, so I made this simple salad. It was a hit with everyone and has been requested several times by the group.
1 20 oz. can crushed pineapple, packed in own juice. (don't drain as the juice is the dressing)
2 navel oranges, peeled, sectioned, and cut into bite-sized pieces. (cut over mixing bowl and add juice to salad)
1 banana, sliced
Mix ingredients and chill about 3 hours.
Optional additions: Sliced strawberries (when in season), chopped nuts, or flaked coconut. Mom sometimes added halved maraschino cherries for color, but I am not sure how healthy that might be today, considering the concern over red dye.
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