Pineapple Crab Salad
by the Editors of Easy Home Cooking Magazine
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Pineapple Crab Salad
Pineapple Crab Salad
Yield: Makes 4 servings
Ingredients:
2
pineapples
12
ounces backfin crabmeat
1/2
cup drained cooked chickpeas (garbanzo beans)
1/2
cup chopped fresh parsley
1/4
cup walnuts, toasted
Pineapple Poppy Seed Dressing (recipe follows)
Lettuce leaves
2
medium apples, cored and cut into 1/4-inch-thick slices
1
green onion, chopped
Red onion for garnish
Preparation:
1.
To make pineapple boats, cut pineapples in half lengthwise through crown. Remove fruit from shells with curved knife, leaving shells intact. Remove core from each pineapple half; discard. Coarsely chop pineapple. Place pineapple with juice in glass bowl; reserve for salad and dressing. Refrigerate hollowed pineapple shells.
2.
Place crabmeat in medium bowl; add 1 cup reserved chopped pineapple, chickpeas, parsley and walnuts. Gently stir to combine. Cover and refrigerate until ready to assemble salad. Prepare Pineapple Poppy Seed Dressing.
3.
To assemble salad, line pineapple shells with lettuce leaves. Spoon crab mixture into shells. Toss apples with 2 tablespoons reserved pineapple juice; drizzle with Pineapple Poppy Seed Dressing. Garnish pineapple boats with apple slices, green onion and red onion.
Pineapple Poppy Seed Dressing
Yield: Makes 1-1/2 cups
Ingredients:
3/4
cup vegetable oil
1/3
cup reserved pineapple juice
1/4
cup reserved chopped fresh pineapple
2
tablespoons cider vinegar
1/4
small onion
1/2
teaspoon salt
2
teaspoons poppy seeds
Preparation:
1.
Place oil, pineapple juice, pineapple, vinegar, onion and salt in food processor or blender; process to combine.
2.
Add poppy seeds; process using on/off pulsing action until mixture is blended. Refrigerate until serving.
This recipe appears in: Island