Salads

Salad with olives and pineapple


Ingredients for Salad with Olives and Pineapple

  1. Canned pineapples 1 can
  2. Pitted or stuffed olives 1 can
  3. Canned Shrimp 1/2 cans
  4. Chinese cabbage 3-4 leaves
  5. Olive oil to taste
  6. Mayonnaise to taste
  • Main Ingredients: Shrimp, Pineapple, Olives
  • Serving 2 servings
  • World CuisineItalian Cuisine

Inventory:

A kitchen knife, a tablespoon, two small salad bowls, a cutting board, a can opener, disposable paper towels, a deep plate.

Making a salad with olives and pineapple:

Step 1: Prepare the ingredients.


First of all, thoroughly rinse the leaves of Chinese cabbage and shake off excess moisture, but rather, dab them with disposable paper towels. Place the ingredient on a cutting board and chop the cabbage into small pieces with a kitchen knife.
Pineapple circles alternately get out of the can, shaking off the syrup from them, and cut into small pieces.
Remove the olives from the jar and cut into thin circles.
Open a jar of canned olives, drain all the liquid.

Step 2: mix the salad with olives and pineapple.


Put shrimps, pineapple and olives in a salad bowl. Add a little olive oil and mix the ingredients well together. If you want to add any spices to the salad, you need to do this at this stage, before you season it with vegetable oil.

Step 3: season the salad with olives and pineapple.


In small salad bowls in which you will serve the dish to the table, put finely chopped cabbage leaves, beautifully distributing them at the bottom. Place the shrimp mixed with olives and pineapple on top, without stirring anything else. It remains only to decorate the salad with mayonnaise on top, this should be done using a tablespoon, evenly distributing the dressing. As a nice plus, you can decorate the dish with one or two shrimps on top of the mayonnaise.

Step 4: serve salad with olives and pineapple.


Salad with olives and pineapple should be served immediately after cooking, otherwise it is better not to season it with mayonnaise, but to do it immediately before serving. You do not need to supplement it with anything else, just offer the salad as an appetizer or in between main courses. That's all, enjoy the light and stunning, incomparable taste of salad with olives and pineapple.
Enjoy your meal!

Recipe Tips:

- In order to make the sauce a beautiful, slightly pinkish color, add a teaspoon of tomato paste or ketchup to it.

- Olives stuffed with lemon or sweet pepper are best suited.

- To taste, you can add paprika or black pepper to the salad.

- Sometimes a little hard hard cheese is added to this salad, but for my taste a salad without this ingredient is more tender and lighter.