Cucumber Pineapple Salad

Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly until reduced to about 1/2 cup - about 5 minutes. Transfer to a large bowl and place into refrigerator. When chilled, add pineapple pieces. Cover and return to refrigerator for one hour.

Add cucumber, carrot and red onion to the pineapple mixture. Mix well. Place salad greens onto plates. Top with pineapple mixture. Sprinkle with toasted sesame seeds. Serve.

Yield: 4 servings

From: The Mayo Clinic Virtual Cookbook

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