Pineapple Cashew Salad Food

FRESH PINEAPPLE SALSA

Steps:

• In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
• Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn't taste amazing just yet.
• For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It's best served fresh but keeps well, chilled, for up to 4 days.

PINEAPPLE, CASHEW, GRAPES, AND CHICKEN SALAD

Steps:

• 1. Start with a pineapple the largest you can find. The one I found in Utah was pretty small.
• 2. Slice a pineapple in half. Cut out all the insides of the pineapple.
• 3. Take a bowl and put mayonaise, lemon juice, and sour cream and mix together. Put in the seasonings a dash of tabasco sauce optional.
• 4. Use1 1/2 cups of chicken or turkey and place in the bowl with mayonaise. Add the fruit, nuts, mandarins, and coconut. Mix together your done!

PINEAPPLE RICE WITH CASHEWS

Steps:

• Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
• Add liquid to a large nonstick saucepan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
• When rice is tender, remove from heat and let rest 5 minutes, covered.
• When ready to serve (not before), stir in lime juice, cilantro and cashews.
• Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.

CRUNCHY CAULIFLOWER AND CASHEW SALAD

Steps:

• In a mixing bowl mix together yogurt, sour cream, ranch seasoning, dill, salt, and pepper. Thin with a little milk if it looks too thick. You want it a little thinner than the consistency of sour cream.
• Add peas, cauliflower, bacon, onions, and cheese (if desired) to creamy mixture. Toss to coat.
• Adjust seasonings with salt and pepper.
• Cover and chill for at least an hour, or overnight.
• Just before serving sprinkle with cashews.

PINEAPPLE-CASHEW-QUINOA STIR-FRY

Steps:

• PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
• Cover, place over high heat,and bring to a boil.
• Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
• Uncover, fluff, and let cool.
• For best results,place the quinoa in an airtight container and refrigerate overnight.
• If you're in a hurry, chill the covered quinoa for at least an hour.
• When ready to use, break up any chunks of the cold quinoa with a fork.
• PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
• Have ALL of your ingredients chopped and easily within reach.
• Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
• Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
• When the garlic starts to sizzle, add the sliced chile pepper and ginger.
• Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
• Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
• Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
• In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
• Pour over the quinoa mixture.
• Stir to incorporate completely and coat the quinoa.
• Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
• Serve with lime wedges and additional soy sauce, to season individual servings to taste.

PINEAPPLE CASHEW SALAD

Steps:

• Pour wine in a med bowl and add the sugar, stirring until dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.
• To serve, stir in the cashews, divide among your favourite serving bowls and sprinkle with mint!

CUCUMBER PINEAPPLE THAI SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
• To prepare cucumber: Remove skin with a vegetable peeler , then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
• Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
• Add sliced spring/green onion, plus the whole roasted peanuts.
• Add most of the basil and coriander, putting aside a little of each for the garnish.
• Pour over the salad dressing over and toss well.
• Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
• If desired, serve with lime wedges on the side.
• Enjoy!