Tomato Pineapple Salad: In Marinade Style
It's a marinade-style tomato salad that I often use as a salad when I serve customers. I added pineapple to add a sweet taste. When you're busy making other food, you can eat salad If you make it in advance and put it in the refrigerator, it's good to have fewer workers.
4 serving
Within 30 minutes
재미마미
Ingredients
  • cherry tomato
  • a can of pineapple
  • a young leaf vegetable
  • olive oil
    1spoon
  • Vinegar
    2spoon
  • plum extract
    1spoon
  • Oligosaccharide
    1/2spoon
  • Salt
    little
  • a can of pineapple
  • basil powder
  • chopped onion
Cooking Steps
STEP 1/7
1. Blanch cherry tomatoes in boiling water and peel them
STEP 2/7
2. Cut the pineapple into appropriate sizes
* Vegetables such as paprika and cucumbers
to be able to put various kinds of fruits, etc
STEP 3/7
3. Chop the onion and soak it in water with a few drops of vinegar
STEP 4/7
4. Add 1 olive oil, 2 vinegar, 1 plum juice, 1/2 oligosaccharide, 2 pineapple cans of soup, a little salt, and a little basil powder and mix well
*Adjust the sweet and sour taste with vinegar and oligosaccharide according to your taste. It is also okay to increase the ratio of oil to two
STEP 5/7
5. Squeeze the chopped onions that have been removed from the spicy taste and add them to 4 to make marinade dressing
STEP 6/7
6. Mix the prepared tomatoes and pineapples with 5 dressing and cool them in the refrigerator.
STEP 7/7
7. Place the pre-prepared young leaf vegetables on a salad plate
Place tomato marinade from refrigerator
Instead of leafy vegetables, you can cut other leafy vegetables or wrap vegetables
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