Pineapple Beet Salad

If you'd like a fruit salad that's not overly sweet, this is a good
choice. And be aware that everything will turn pink when you toss the
salad, so if you want to present it nicely at the table, consider forming
a mound of pineapple on top of the beets first, serving individual plates
at the table and passing the dressing separately.

One 15-ounce can chunk pineapple, drained with 1/2 cup juice reserved
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon bottled lemon juice
1/4 teaspoon salt
One 15-ounce can shoestring-cut beets, drained

Drain pineapple juice into a measuring cup. Combine 1/2 cup (or add enough
water to make 1/2 cup) pineapple juice with oil, sugar, lemon and salt.
Whisk to blend and slightly thicken. Combine pineapple with beets. Serve
with dressing.

Makes 6 servings.


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