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Tropical Pineapple Boats
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Terri McK


  • Raspberry vinegar dressing:
  • 1/2 cup (125 ml) raspberry vinegar
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (60 ml) liquid honey
  • 1 tbsp (15 ml) lime juice
  • Salad:
  • suggested pineapples cut in half and cleaned out, reserve pinapple and slice into bite size pieces
  • 2 heads boston lettuce (depending on size of group)
  • 2 heads romaine lettuce
  • 2 cups (475 ml) loose spinach packed
  • 1/2 lb (.2 kg). or more of prosciutto or smoked ham, julienned
  • 2 or more grapefruits, diced into bite size pieces
  • 2 or more apples, diced into bite size pieces
  • 2 cups (475 ml) seedless red and green grapes
  • 1/2 lb (.2 kg). or more both strawberries and raspberries
  • 1 cantaloupe, melon balled
  • Cut each pineapple lengthwise, cut remaining pineapple into bite size pieces.
  • Place all fruit except berries in mixing bowl.
  • In separate bowl tear greens.
  • In small whisking bowl combine dressing ingredients and whisk, about 1 minute.
  • Reserve enough to lightly coat fruit.
  • Pour dressing over mixed greens and toss.
  • Place mixed greens into empty pineapple bowls, reserve top of each pineapple for decoration.
  • Add prosciutto and fruit, reserve berries, to each bowl, add small amount of reserved dressing, toss gently.
  • Arrange fruit bowls onto serving plates.
  • Place tops of pineapple at one end of each boat, slighly draped over that end.
  • Garnish with berries.
  • You may also add a large mint leaf at the other end of each boat, sort of spilling out.
  • (Make sure berries are right in centre of each boat).
This is not only a beautiful presentation but it also tastes great.

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