Cucumber Salad with Pineapple and Jalapeno

[Guest guest]

Cucumber Salad with Pineapple and Jalapeno

 

3/4 cup sugar

2/3 cup white vinegar

2 tablespoons water

1/2 teaspoon salt

1 cup peeled, cored, 1/3 inch diced, fresh pineapple

1 english cucumber, cut into 1/3 inch pieces

1 carrot peeled and cut into match stick 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.

Makes 6 to 8 servings.