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)
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
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)
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
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