RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes 8 servings
Each equals one 5 A Day serving

1/2 cup pineapple juice
1 large cucumber, halved lengthwise
1 large chayote squash, peel, pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers roasted and peeled
1 Tbsp Dijon mustard
1 Tbsp olive oil

In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons.

Let cool to room temperature.

Sauté chayote just until crisp, about 1 to 2 minutes.

Thinly slice cucumber and the chile.

Toss with pineapple.

Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well.

Serve immediately or refrigerate, covered up to 4 hours.

Nutritional analysis per serving: , Calories 76, Calories from Fat 30%, Fat 3g, Protein 2g, Carbohydrates 13g, Fiber 3g, Cholesterol 0mg, Sodium 51mg.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.