Polynesian Salad Supreme
From the 1963 – “A Treasury of the World’s Best Almond Recipes” book
Ingredients:
- 1/2 cup blanched whole almonds
- 1 can (8-3/4 oz.) pineapple tidbits
- 1/2 cup sliced scallions or green onions
- 1/2 cup sliced celery
- 2 cups of cubed cooked turkey or chicken ( Tofu or vegan meat can be used as well)
- 1/2 cup mayonnaise
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- Salad greens
Instructions:
Heat almonds 3 or 4 minutes in 350˚ F. oven; split into halves. Drain pineapple, saving 2 tablespoons syrup. In a large bowl, toss almonds, pineapple, scallions, celery and turkey (or other meat). Mix mayonnaise, pineapple syrup, soy sauce and salt together and add to salad. Toss lightly. Turn into salad bowl lined with salad greens. Serve on your favorite bun or croissant. Makes 4 to 6 servings.
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