Ensalada de Piña, Col, y RomaineJust imagine how pretty and refreshing a chopped salad made of sweet fresh pineapple, crunchy cabbage, and crisp romaine lettuce would be served with a saucy spicy entrée. Try it with Chicken in Oaxacan Red Mole or with Shrimp in Red Chile Sauce.
Pineapple, Cabbage, and Romaine Salad
Ensalada de Piña, Col, y RomaineJust imagine how pretty and refreshing a chopped salad made of sweet fresh pineapple, crunchy cabbage, and crisp romaine lettuce would be served with a saucy spicy entrée. Try it with Chicken in Oaxacan Red Mole or with Shrimp in Red Chile Sauce.
Ingredients
Makes 4 servings
- 3 teaspoons olive oil
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon salt or to taste
- ½ fresh pineapple peeled and cut into small pieces
- ¼ medium head of cabbage finely chopped
- 2 cups coarsely chopped romaine lettuce leaves
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a small bowl, whisk together the oil, vinegar, and salt.
- Put the remaining ingredients in a large bowl.
- Add the dressing and toss to mix.
- Refrigerate for at least an hour.
Notes & Wine Advice
Serve cold.