Michael douglas' fruit plate
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bananas -- sliced | |
| ¼ | teaspoon | Salt |
| 2 | Oranges -- sectioned | |
| ¼ | cup | Oil -- salad |
| ½ | cup | Dates -- chopped |
| 1 | Salad greens -- crisp | |
| 20 | ounces | Pineapple chunks |
| 1 | Cottage cheese or cooked | |
| 2 | tablespoons | Vinegar -- white wine |
| Chicken breast | ||
| 1 | teaspoon | Curry powder |
| 1 | Peanuts, salted -- chopped | |
Directions
Combine bananas, oranges and dates in a large bowl. Drain pineapple, reserving ½ cup juice.
Add pineapple to fruit. Combine juice with vinegar, curry powder, salt and salad oil. Shake well. Pour over fruit. Marinate about 30 minutes.
Arrange crisp greens on a large platter or 6 salad plates. Spoon cottage cheese or chicken breast on top.
Spoon fruit mixture over all. Top with chopped peanuts.
Recipe By :
From: Western Mexican Cookbook
File
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