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Name: Ensalada De Pina Y Chile Morron
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: Salt to taste; 1 c olive oil; 2 md Green bell peppers; 1 sm To medium ripe pineapple;; Freshly ground white pepper; 3 Garlic; 2 md Red bell peppers; Toasted sesame seeds;; 1/2 c Distilled white vinegar; Vinagreta

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INGREDIENTS

Salt to taste
VINAGRETA (VINAIGRETTE
1 c olive oil
2 md Green bell peppers
1 sm To medium ripe pineapple;
Freshly ground white pepper
3 Garlic
2 md Red bell peppers
Toasted sesame seeds;
1/2 c Distilled white vinegar
Vinagreta

Servings

INSTRUCTIONS

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

NOTES

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Ensalada De Pina Y Chile Morron

Salt to taste
 VINAGRETA (VINAIGRETTE
1 c olive oil
2 md Green bell peppers
1 sm To medium ripe pineapple;
 Freshly ground white pepper
3 Garlic
2 md Red bell peppers
 Toasted sesame seeds;
1/2 c Distilled white vinegar
 Vinagreta

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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Nutrition

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Serving Size: 1 Serving (659g)
Recipe Makes: 1 servings

Calories: 634
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 634

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