Cucumber And Pineapple Salad (pareve)

Ingredients

2 teaspoons minced garlic
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons olive oil
1 (2-inch-long) fresh serrano or jalapeno chili, minced, including seeds
1/4 to 1/2 teaspoon soy sauce
1 seedless cucumber, halved lengthwise, then thinly sliced crosswise
2 cups fresh pineapple, cored, peeled, and cut into 2 inch pieces
1/2 cup coarsely chopped fresh cilantro or parsley
1/4 cup coarsely chopped fresh mint
2 to 3 medium tomatoes cut into 1/2-inch-thick wedges

Instructions

In a large salad bowl whisk together lime juice and sugar until sugar is dissolved, then whisk in the oil, garlic, chili, and soy sauce (to taste). Add the cucumber, pineapple cilantro mint and tomato. Toss to coat and then season with salt. Let set in the refrigerator for at least 1/2 hour for the flavors to blend. Serves 6 to 8.

Ingredients

3/4 cup sugar
2/3 cup white vinegar
2 tablespoon water
1 teaspoon salt
1 cup peeled, cored fresh pineapple cut into 1/3 inch pieces
1 cucumber, peeled, sliced thinly
1 carrot, peeled and julienned
1/3 cup red onion, thinly sliced
4 cups torn salad greens
2 tablespoon toasted sesame seeds
salad greens

Instructions

In a large sauce pan combine the sugar, rice wine vinegar and water. Bring the mixture to a boil, stirring constantly until mixture is reduced to about 1/2 cup, about 5 minutes. Transfer the mixture to a large bowl and place into refrigerator. Add the pineapple pieces after mixture is chilled. Cover and return to refrigerator for one hour. After the pineapple has marinated for an hour add the cucumber, carrot and red onion. Mix to combine. To serve, top individual salad plates with salad greens and then spoon the salad on top. Sprinkle the salad with the toasted sesame seeds and serve.