Cucumber Salad With Pineapple And Jalapeño

By á-170456

Ingredients

• 3/4 cup sugar
• 2/3 cup white vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 cup peeled cored 1/3"-diced fresh pineapple
• 1 English hothouse cucumber cut 1/3" pieces
• 1 carrot peeled, and cut into matchstick-size strips
• 1/3 cup thinly-sliced red onion
• 1 tablespoon minced seeded jalapeño chili
• 1 head green leaf lettuce leaves separated
• 1 tablespoon sesame seeds toasted

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 to 8 servings.