Monday, July 28, 2008

Tropical Blueberry, Pineapple and Jalapeno Salad

2 pounds blueberries, fresh or (partially thawed) frozen

2 pounds pineapple, chunks fresh or canned

1/2 cup rum or 2 tablespoons rum extract

3 tablespoons chopped fresh jalapeño peppers

2 tablespoons grated lime peel

1/2 teaspoon hot pepper sauce

Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.

Serve on a bed of mixed salad greens, if desired.

Yield: 12 servings

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