6 servings
For the dressing:
1/2 cup apple cider vinegar
1 tablespoon minced jumbo yellow onion
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon curry powder
1 cup vegetable oil
1 teaspoon poppy seeds
For the salad:
3 cups fresh pineapple, cut into chunks
12 leaves bib lettuce arranged 2 per plate
To make dressing, combine vinegar, onion, sugar, salt, pepper, paprika, dry mustard and curry powder in a blender. Slowly add oil in a thin stream. Add in poppy seeds. Refrigerate overnight to let flavors meld. Dressing will keep refrigerated for several days.
To make salad, arrange lettuce on plates. Add 1/2 cup pineapple per plate. Drizzle with dressing.
Note: This also is recommended with avocado and grapefruit, arranged in a pinwheel on lettuce.
