Name: Pineapple-Bell Pepper Salad (Ensalada de Piña y Chile Morrón)
Yield: 4 servings
Cuisine: Mexican
Ingredients: Vinagreta de Zarela, made with 3 crushed garlic cloves and without the Maggi seasoning; 2 medium-size red bell peppers, cored, seeded, and cut into ½-inch strips; 2 medium-size green bell peppers, cored, seeded, and cut into ½-inch strips; 1 small to medium-size ripe pineapple (about 4 pounds); Sesame seeds, toasted briefly in a dry skillet over medium heat, optional

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Another dish I added to my repertoire around this time was an unusual salad from Taboada, a natural spring and spa near San Miguel de Allende in the central state of Guanajuato. I have retained the splendid combination of pineapple, bell peppers, and a garlicky vinaigrette, but have changed the presentation and added red bell peppers to the green.