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| 1 lg |
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Pineapple, ripe |
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| 2-1/2 cups |
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Turkey or chicken breasts, cooked, cubed |
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| 1/2 cup |
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Strawberries |
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| 1 cup |
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Grapes, seedless, halved |
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| 1 cup |
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Celery, chopped |
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| 2 |
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Bananas, sliced |
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| 2 |
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Kiwi, peeled and sliced |
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| 2 |
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Mangoes, cubed (opt) |
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| 1 cup |
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Almonds, whole, blanched (opt) |
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| 1/2 cup |
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Coconut flakes (opt) |
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| 3 oz |
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Cream cheese, softened |
|
| 1 tbs |
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Sugar |
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| 3-4 tbs |
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Orange juice |
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| |
| 1 |
Core and cube pineapple. Place in a medium bowl.
Add Turkey, fruits, celery, mangos, almonds and coconut. |
| 2 |
In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in enough orange juice for desired dressing consistency. Fold dressing into salad mixture or set aside for serving over top of salad. |
| 3 |
Serve in hollowed out pineapple shell.
Refrigerate leftovers. |
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| |
| Yield: 3 quarts |
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| Recipe Source |
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Author: Felipe & Maria Rivera |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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