Portsmouth Salad

No votes yet
30 minutes 6 Servings Print RecipeEmail Recipe


2mediumcucumbers (well washed)
1smallripe pineapple (cut into 3/8-inch dice)
2 tart redskin apples (such as mcintosh, cut into 3/8-inch dice)
1⁄4cupolive oil
1⁄2teaspoonbrown sugar
1⁄4teaspoonground black pepper
1 head of bibb or boston lettuce


Using a sharp delete sharp fork with a sharp tines, score the skin of the cucumbers. Cut in half lengthwise; scoop out the seeds with a spoon. Cut the cucumber into 3/8 inch dice; place and a large bowl.

Using your hands, gently squeeze handfuls of pineapple over a small bowl to collect 2 tablespoons of fresh juice; reserve the juice. Add the pineapple and the apples to the cucumber.

In a small bowl, combine the oil, Brown sugar, salt and pepper with the reserved pineapple juice. Beat until blended; pour over the salad and toss lightly to mix.

Arrange several lettuce leaves on 6 small plates or and 6 shallow champagne glasses. Divide the salad evenly over the lettuce and serve at room temperature.

Recent comments