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Sharing Mountain Recipes
by Randi Lee Levin
Carolyn gets much pleasure in leaving messages on my answering machine, informing me that she is on her way to the sea for a day of diving off the coast of a Hawaiian island, her home. She shared this recipe, generously offering the pleasant flavors of the tropical islands. This recipe will make you dream about packing your bags and heading over to Hawaii on the first plane available. However, there is no need for such extremities, because all you need to do is put on your favorite sarong or shorts and sandals, light a strand of Flamingo lights, say Aloha to your loved ones and then dive into a bowl of this lovely and fragrant salad.
Serves 4-6



 2 cups fresh chopped pineapple
• 1 head green cabbage, shredded
• 1 medium carrot, shredded
• 1 medium green pepper, julienned (cut in small sticks)
• 3 tablespoons red wine vinegar
• 3 tablespoons unsweetened pineapple juice (natural is best)
• 1-2 tablespoon honey
• 1-2 teaspoon canola oil
• 3-4 ounces crumbled gorgonzola cheese
• 1/4 to 1/3 cup of chopped macadamia nuts


1. Gently toss the pineapple, cabbage, carrots and green peppers together in a medium bowl.

2. Whisk together the vinegar, juice, honey and oil and then pour this over the pineapple mixture and toss to coat. Cover and refrigerate for an hour.

3. Just before serving, sprinkle the top with the gorgonzola and chopped macadamia nuts.


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