Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch strips. Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim away the core. With sharp knife, peel each quarter by cutting away the skin from the flesh in one piece (not too close to the rind), leaving a narrow "boat" which will serve as a decorative container. Cut the flesh into medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper strips and pineapple. Add vinagreta and toss to distribute. Let stand at room temperature 15 minutes to blend flavors. To serve, place a pineapple "boat" on each salad plate and arrange one fourth of the pineapple mixture on it. Sprinkle with optional sesame seeds. Yield: 4 Servings VINAGRETA (Vinaigrette): In a small bowl, whisk the vinegar with the garlic and pepper; taste for seasoning; add salt to taste. Whisk in the oil, a little at a time, until well combined. Yield: about 1-1/2 cups NOTES : Recipe courtesy of Marissa Sanchez Recipe by: IN FOOD TODAY SHOW #INB059
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|Serving Size: 1 Serving (659g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 497 (78%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 176.7mg||6 %|
|Potassium 957.9mg||25 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 19.3g|
|Protein 5g||7 %|
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Calories per serving: 634
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