Onion-pineapple salad

Name: Onion-pineapple salad
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 3 Vegetable onions (approx. 1 kg); 500 g Leeks (leek); 7-10 Tbsp salt, white pepper; 1 can(s) (850 ml) Pineapple Rings; 2 (150 g each) Cup of yoghurt; 250 g Salad Mayonnaise; 2-3 TEASPOONS curry, 1 tablespoon sugar; 7-10 Tbsp Kumquats and parsley Garnish

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

3 Vegetable onions (approx. 1 kg)
500 g Leeks (leek)
7-10 Tbsp salt, white pepper
1 can(s) (850 ml) Pineapple Rings
2 (150 g each) Cup of yoghurt
250 g Salad Mayonnaise
2-3 TEASPOONS curry, 1 tablespoon sugar
7-10 Tbsp Kumquats and parsley Garnish

Directions

1
Peel and quarter the onions. Clean and wash the leek. Cut both into strips
2
Cook onions and leek in boiling salted water for about 3 minutes. Drain and let cool off
3
Drain the pineapple, collect the juice. Chop the pineapple. Mix yoghurt, mayonnaise and 3-4 tbsp. pineapple juice. Season with curry, sugar, salt and pepper
4
Mix vegetables, pineapple and sauce and garnish if necessary
5
Drink: cool cider