- 8 to 12 ounces [250 mL to 375 mL] Chinese cabbage or Iceberg lettuce, shredded
- 2 ounces [56 g] cashew nuts
- 1 large green pepper, seeded and minced
- 3 ounces [90 mL] pineapple, chopped
- 1 avocado, sliced
- 2 tablespoons [30 mL] lemon juice
Vinaigrette
- 1 tablespoon [15 mL] honey
- 2 tablespoons [30 mlL] vegetable oil
- 3 tablespoons [45 mL] wine vinegar
- 2 teaspoons [10 mL] Dijon mustard
- 4 tablespoons [60 mL] unflavored yogurt
- Salt and pepper
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- Place lettuce, nuts, pepper and pineapple in a large bowl and mix gently.
- Sprinkle lemon juice over avocado slices and add them to the salad, stirring gently.
- Mix together honey, oil, vinegar and mustard; heat 30 seconds in microwave on 'HIGH'.
- Stir, then incorporate the yogurt.
- Season to taste.
- Pour a bit of vinaigrette in the salad and serve the remainder on the side, in a small bowl or sauce boat.
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