Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Wednesday, 10 April 2013
Toss some pineapple into a salad
440g can Golden Circle Sliced Pineapple, 440g can Golden
Circle Sliced Beetroot, red and green capsicum, lettuce, washed raw
cauliflower, salad dressing.
Drain sliced pineapple and set aside for individual
serving plates. Chop remainder and combine in salad bowl with lettuce torn into
bite sized pieces, chopped capsicum, tiny flowerlets of cauliflower and chopped
beetroot. Just before serving, add your favourite dressing. Toss lightly and
serve with corn-crisped veal fillets.