Spring has sprung and so we present to you another set of our favorite recipes! Enjoy!
Pineapple Pico de Gallo (Recipe endorsed by Brian Long)
Ingredients:
2/3 cup diced Roma tomato, seeded
1/2 cup diced fresh pineapple*
1/4 cup diced red onion
4 medium scallions, finely chopped, including some green stem (about 1/4 cup)
1 medium jalapeño, finely chopped
Juice of 1 fresh medium lime (about 2-3 Tbsp.)
1/2 cup finely chopped fresh cilantro
1 tsp. extra virgin olive oil
1 tsp. apple cider vinegar
Salt to taste
Directions:
In medium bowl, gently combine all ingredients. Chill one to two hours to let flavors mingle.
Toss lightly before serving. Serve with fish, chicken, pork or baked whole-grain tortilla chips. Store covered in refrigerator up to 3 days.
* Canned pineapple in natural juice may be used if fresh pineapple is not available.
Photo and Recipe Credit: American Institute for Cancer Research
Cheddar Broccoli Salad (Recipe endorsed by Sue Meyer)
Ingredients:
6 cups fresh broccoli florets
1-1/2 cups (6 ounces) shredded cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar
12 bacon strips, cooked and crumbled
Directions:
In a large bowl, combine the broccoli, cheese and onion. In a small bowl, combine the mayonnaise, sugar and vinegar.
Pour over broccoli mixture; toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in the bacon. Yield: 8 servings.
Photo and Recipe Credit: Taste of Home