Chunky Cucumber, Pineapple and Radish Salad
Jun 1, 2007 Chatelaine 0 Preparation time: 10 minutes Makes: 6 servings and ⅓ cup (75 mL) dressing 1 garlic clove, minced or 1 tsp (5 mL) bottled chopped garlic 1 tsp (5 mL) grated fresh ginger or bottled minced ginger 2 tbsp (30 mL) rice vinegar or sherry vinegar 1 tbsp (15 mL) teriyaki sauce 2 tsp (10 mL) honey 1 tsp (5 mL) dark sesame oil 2 tbsp (30 mL) vegetable oil ½ English cucumber ½ pineapple, peeled 3 radishes 2 cups (500 mL) baby spinach This crisp and tangy salad, topped with a simple ginger-teriyaki dressing, reminds us why we love radishes.
- Prepare garlic and ginger. Place both in a small bowl. Add vinegar, teriyaki, honey and sesame oil. Whisk in vegetable oil. Store, covered, or pour into a jar and seal. Dressing will keep well, refrigerated, up to 1 week. Shake before using. Slice unpeeled cucumber in half lengthwise. Cut into chunks. Core, then cut pineapple into similar-sized chunks. Thinly slice radishes. Place all in a bowl. Add spinach and drizzle with half the dressing. Toss to mix. Taste and add more dressing if needed. Extra dressing will keep well, covered and refrigerated, up to 1 week.