If there was a book on 100 ways to use up a can of pineapples, I’d definitely buy it 🙂 You see, I always end up with half a can of pineapple rings in syrup whenever I make pineapple sheera and I am then stuck with it till it goes bad and I have to trash it out. A smaller can is ideal but not available always. This is something like the hassle of using up a can of condensed milk. I am sure many of you have experienced the dilemma of having to open a whole can that came with no option to seal it back! Do they really expect us to hunt for recipes that use up the whole can? Manufacturers, please brainstorm some ideas please!
So anyway, long story short, I had this can and I wanted to try out a new recipe using pineapples in something savory and found one in Sanjeev Kapoor’s book, one of the several ones I own & never use (now that story is for another time). The list of ingredients was pretty simple and I had all the ingredients handy with me. I paired this salad with some pulao and mutton curry and all was well. The leftover pineapples attained nirvana and I was a happy person once again.
This salad took me back to the time when I used to enjoy the Russian salad whenever it was part of a festive spread, mostly weddings in Mangalore. A decade ago, having a whole fancy salad counter was a thing. People could sample every conceivable type of salad that ranged from veg, non veg, healthy, unhealthy, with pasta or some other fancy ingredient. The salads were displayed in the centre of the buffet area and had people thronging it, until everyone got bored of it and decided they had had enough of salads and it was time to savour the real food 🙂 I am not sure if this trend is back now in Mangalore, if it does whenever I have to attend a wedding, I’ll be sure of getting ideas for new recipes that I can bore you with! 🙂
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An easy & quick salad that can be put together in minutes and tastes wonderful as an accompaniment to an Indian or Continental spread
- 1 cup pineapple chunks or 3 slices cut into chunks of 1" each
- 4-5 large lettuce leaves
- 1 stalk of celery chopped (optional)
- 1/2 cup of walnuts lightly toasted
- 2 tablespoons mayonnaise
- 1-2 tablespoons fresh cream
- salt & pepper to taste
- In a bowl, add the mayonnaise, cream, salt & pepper and whisk it together till creamy.
- Roughly tear the lettuce leaves and add them along with the celery and pineapple chunks
- Mix everything together and garnish with the broken, toasted walnuts. Serve immediately