A sweet Cold Salad for your BBQ (Pineapple-Jicama-Carrot)

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This is an easy recipe and a favorite for any Holiday-the 4th of July, Labor Day, etc. I use fresh pineapple (canned is fine to use the chunks), one Jicama cut into thin sticks, 2 carrots peeled cut into sticks, 1/4 cup pineapple juice, 1/4 cup orange juice, one fresh lemon juice only, stir well. Refrigerate one hour before serving.

Stir again when ready to serve. Its a great flavor combination and super refreshing!

Delicious with any grilled meat or fish option.

Enjoy! Cheryl  “Cheffie Cooks” Wiser.

7 Comments Add yours

  1. Mmmm I love jicama! I wish I remembered to use it more often! xoxo

    Liked by 1 person

    1. Hi KR-I love the crunch of Jicama! Yum-o simple cinnamon and sugar sprinkle on top of sticks works for me too. Woo-Hoo-Happy 4th. xoxoxo ccc

      Liked by 1 person

      1. xoxoxo! Fun day ahead!

        Liked by 1 person

      2. What are you doing? Are you at the “Site” or home in Bend??? xxoo ccc

        Liked by 1 person

      3. My BFF from junior high school is coming to visit with her two sons from Washington state! We are having a PARTY at our new house! My hubby built a 3 hole putting/chipping golf course in our back yard, so this is the “soft opening” of it too as the greens aren’t quite up to snuff yet. Lots of BBQ ribs, corn on the cob, potato salad, fruit salad, and dessert. AND the finale of our local fireworks off Pilot Butte here in town. We can see them from our backyard! Woo hoo!

        Liked by 1 person

      4. Sounds wonderful KR-enjoy your special day and we will talk later!!! xoxoxoxo cccc

        Liked by 1 person

  2. Reblogged this on Cheryl "Cheffie Cooks" Wiser and commented:

    Year round salad!


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