Pineapple Pecan Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 cups hot cooked rice
- ¼ cup creamy French dressing, Shortcut
- 1 can pineapple tidbits, drained, (20 oz / 1 lb 4 oz / 566 g)
- ⅓ cup pecans, chopped
- salad greens, as desired
- maraschino cherries, red or green, for garnish, as desired
Instructions
- In a mixing bowl, add the hot cooked rice, French dressing, and pineapple. Mix together. Cool to room temp then place in the fridge to chill for 1-2 hours.
- Preheat your oven to 180° C (350° F), spread out the chopped pecans. Toast in the oven for 8-10 minutes. Let pecans cool.
- When ready to serve, stir in the pecans.
- Serve on salad greens and top with a maraschino cherry for garnish, enjoy.
Notes
Shortcut: Creamy French Dressing.
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