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August 2, 2011
Pineapple & Rice Salad
Memorable Salads
Prep time:
30 minuteschilling time:
1 hour“A luncheon and bridge party at Grandma's meant leftover salad for our dinner!”
Ingredients
Serves 6
- 3 cups fresh pineapple chunks
- 2 cups cooked rice, chilled
- 1/2 cup chopped celery
- 1/3 cup golden raisins
- 1/3 cup sour cream
- 2 tablespoons mayonnaise-type salad dressing
- 1 teaspoon grated gingerroot
- 1/4 teaspoon salt
Directions
1
For the salad, combine pineapple, rice, celery and raisins in a large bowl and toss to mix well.
2
For the salad dressing, combine sour cream, mayonnaise-type salad dressing, gingerroot and salt in a small bowl and mix well.
3
Add salad dressing to salad and toss to mix well.
4
Spoon salad into a salad bowl. Chill, covered, for 1 hour before serving.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Macadamia nuts were Grandpa's favorite, so Grandma sometimes dressed up this salad with a sprinkling of them. She toasted 1/2 cup or more of the nuts on a baking sheet in the oven, then cooled and chopped them. She spread them over the top just before serving the salad so the nuts stayed crisp.
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