Friday, March 28, 2014
I am back in Utah now but I still have a few recipes that I created in the Canaries. This salad is our new favorite. I actually make it for us several times a week. It is easy to make in any size batch. If you like crunchy chewing, packed with flavors and texture this will satisfy. My young adult group and the missionaries both liked this.
To make the dressing drain a can of pineapple chunks (big can for big salad little for little salad) Sometimes I make up a jar of dressing using some small cans of pineapple juice so it is ready when I need it.
For every 1/2 Cup of juice stir in 1 scant T. cornstarch, 1-2 tsps. sugar and bring to a boil, stirring with a whisk for 1 minute. Cool. If you are in a hurry pour into a shallow dish and put in the freezer to cool. It will be very thick when cool. If I am serving this to guests I will add equal parts of mayonnaise, for us I will add less. You will need to whip this together.
Grate carrots and chop cabbage to make equal parts. Add the pineapple chunks, dried cranberries and when ready to serve add some salted cashews and stir in the dressing until nicely moistened...crunch away.