* Exported from MasterCook *
Mexican Pineapple and Coconut Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 fresh pineapple -- substitute canned if necessary
1/2 fresh coconut -- 2 cups shredded; substitute 1 cup preshredded if necessary (unsweetened)
1/2 medium cabbage head -- substitute 1 cup preshredded if necessary
1/2 cup mayonnaise
1/2 teaspoon lemon juice
3 large lettuce leaves
Remove the rind, core, and top from the pineapple. Cut into 1/2-inch cubes. Remove the shell from the coconut and shred until you have 2 cups. Shred the cabbage until you have 2 cups.
Combine the pineapple, coconut, cabbage, mayonnaise, and lemon juice in a large serving bowl; toss gently until well mixed.
Cover and chill for at least 1 hour before serving. Serve by scooping onto lettuce leaves.
Serves 4
AuthorNote: for a tropical change of pace, add 1 cup mango or fresh papaya to the salad.
Cuisine:
"Mexican"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 431 Calories; 41g Fat (78.4% calories from fat); 4g Protein; 21g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 188mg Sodium. Exchanges: 1 Vegetable; 1 Fruit; 5 1/2 Fat.
NOTES : Total cost: $3.70
Nutr. Assoc. : 0 0 0 0 0 0
