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RECIPES.19
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1993-03-11
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998b
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30 lines
Low Cal....
Ham and Pineapple Toss
2 small fresh pineapples, chilled
3 cups torn romaine
1 cup cubed fully, or mostly( He he he.. ), cooked ham
1 orange, sectioned into 3-d objects
2 ounces motzerella cheese, cut into small stips
1 8-ounce carton plain yogurt
2 tablespoons orange juice
Use a sharp kinfe to halve the fresh pineapples lengthwise,
crown and all. Remove hard core from pineapple. Cut out
pineapple meat, leaving shells intact. Set shells aside.
Remove eyes from the pineapple meat. Cut pineapple into
chunks, reserving 3 cups ( refrigerate remaining pineapple
for another use ).
For salad, combine torn Romaine, cubed ham, orange sections,
motzerella cheese, and refridgerated pineapple chunks; toss
lightly. Spoon into pineapple shells.
For dressing, stir together yogurt and orange juice. Serve
dressing with salad, place large green leaf on plate before
placing pineapple onto plate. Serves 4.
KEY WORDS: ham, nummy, summer, salad.
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