Minted Summer Salad

1. 1

   MINT DRESSING 2 Tbs finely chopped mint 1/3 cup white vinegar 1/4 cup oil salt and pepper Cut pineapple slices into large pieces.

2. 2

   Score cucumber with a fork and slice thinly.

3. 3

   Put tomatoes, pineapple and cucumber in a bowl.

4. 4

   Pour over prepared dressing; toss well.

5. 5

   Refrigerate.

6. 6

   Before serving sprinkle over with chopped mint.

7. 7

   Mint Dressing:- Put mint and vinegar in a small saucepan; bring to the boil.

8. 8

   Reduce heat and simmer 1 minutes.

9. 9

   Remove from the heat and allow to cool.

10. 10

    When cold, strain into a screw-top jar, add oil, and season to taste with salt and pepper.

11. 11

    Shake well.

* Per serving · 4 servings · Values may vary.

No additional tips available.