Cucumber Salad with Pineapple and Jalapeno
- 3/4 cup sugar
- 2/3 cup white vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 cup 1/3-inch pieces peeled cored fresh pineapple
- 1 English hothouse cucumber, cut into 1/3-inch pieces
- 1 carrot, peeled, cut into matchstick-size strips
- 1/3 cup thinly sliced red onion
- 1 tablespoon minced seeded jalapeno chili
- 1 head green leaf lettuce, leaves separated
- 1 tablespoon sesame seeds, toasted
- Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves.
- Simmer until reduced to 2/3 cup, about 4 minutes.
- Transfer syrup to large bowl and refrigerate until cold.
- Add pineapple to syrup.
- Cover and refrigerate 1 hour.
- Add cucumber and next 3 ingredients to pineapple mixture; stir to coat.
- Line plates with lettuce leaves.
- Spoon salad atop lettuce.
- Sprinkle with sesame seeds and serve.
sugar, white vinegar, water, salt, pineapple, hothouse cucumber, carrot, red onion, jalapeno chili, green leaf lettuce, sesame seeds
Taken from www.epicurious.com/recipes/food/views/cucumber-salad-with-pineapple-and-jalapeno-101688 (may not work)