2/3 cup (150 ml) 1/4 pt salad oil
juice from pineapple used in salad
1 tbsp dark soy sauce
1 tbsp wine vinegar
1 small piece fresh ginger, grated
1 pinch of salt
grinding of black pepper
juice from pineapple used in salad
1 tbsp dark soy sauce
1 tbsp wine vinegar
1 small piece fresh ginger, grated
1 pinch of salt
grinding of black pepper
for the salad
1 lb (450 g) small new potatoes
8 oz (225 g) beansprouts
1 medium tin pineapple chunks
2 medium carrots, grated
4 spring onions, chopped
1 lettuce
8 oz (225 g) beansprouts
1 medium tin pineapple chunks
2 medium carrots, grated
4 spring onions, chopped
1 lettuce
method
to make the dressing
1. Place all the ingredients into a jar with a screw top and shake well. Allow to stand for at least 12 hours before using.to make the salad
1. Scrape the potatoes and boil in salted water until just tender.2. Drain thoroughly and while still hot, pour over the dressing carefully mixing so that the potatoes are coated.
3. Set aside until cold.
4. Mix together the beansprouts, pineapple chunks (cut in half), carrot and spring onions and combine with the potatoes.
5. Line a suitable serving dish with lettuce leaves and place the potato mixture in the centre of the dish.
6. Chill for at least 2 hours.
serving amount
serves 4
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