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Pineapple And Cucumber Salad - Midsummer Thai Dinner recipes

Category	Salad	Stumble It!
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Ingredients And Procedures

Ingredients
1	each	cucumber, seedless
1/2	each	pineapple, fresh
1	each	onion, red
1	each	watercress, bunch

		---DRESSING---
1/4	cup	lemon juice
2	tablespoon	soy sauce
1	tablespoon	sugar
1/4	teaspoon	chinese chili sauce, or dried chili flakes
2	tablespoon	mint, fresh, chopped

Directions:
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4 inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2 inch slices. Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. In another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter.

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<h1>Pineapple And Cucumber Salad - Midsummer Thai Dinner recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>cucumber, seedless </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>pineapple, fresh </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>onion, red </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>watercress, bunch </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---DRESSING--- </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>lemon juice </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>soy sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>chinese chili sauce, or dried chili flakes </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>mint, fresh, chopped</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Cut cucumber lengthwise in quarters. Slice each quarter into 1/4 inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2 inch slices.<BR><BR>Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. In another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter.<BR><BR></TD></TR></TBODY></TABLE></pre>
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