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Ingredientes
- 1/2 lg. fresh pineapple
- 1/3 c. fresh lemon juice
- 1 T white wine vinegar
- 2 T sugar
- 3/4 teaspoon dry oregano, crumbled
- 3/4 teaspoon dry thyme, crumbed
- 1/4 teaspoon salt
- 3/4 c. vegetable oil
- 1 T grated lemon peel
- 1/2 pound broccoli, cut in flowerets
- 3 carrots, cut into 1/4 inch thick slices
- 1 sm. head cauliflower, cut in flowerets
Direcciones
- Servings: Makes 6 to 8. Preparation time: About 25 min. Chilling time: About 4 hrs or possibly overnight.
- Remove pineapple from shell and core and cut fruit into chunks; place in large shallow casserole dish. For dressing in container of blender, put together lemon juice, vinegar, sugar, oregano, thyme and salt. Slowly pour in oil; blend till mix is well mixed. Stir in lemon peel. Pour dressing over pineapple in medium sized saucepan over medium high heat. Cook broccoli, carrots and cauliflower in 1 inch water till vegetables are crisp tender, about 5 min; drain. Add in warm vegetables to pineapple mix, tossing gently to put together. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 243 | 88% |
| Total Fat 27.45g | 34% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 237mg | 7% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.19g | 3% |
| Protein 1.34g | 2% |
