From Paulette Vickery's Recipe Collection

BB: PINEAPPLE SALAD SURPRISE

fruits, salads

2 each pineapples
2 each appples
2 each rock lobster tails 8oz
1 teaspoon dried tarrigon
1 tablespoon parsley, chopped
1 single sauce, containing:
1/2 cup nonfat miricle whip
1/4 cup ketchup
2 tablespoon quantro liquor
1 tablespoon port wine

Cut pineapples lengthwise into quarters right through frons. Remove and discard cores. Scoop out pineapple, leaving shells in tact. Core and pare apples. Remove lobster from shells. Cut lobster meat, apples, and pineapple into 1 inch cubes. Combine in medium bowl with tarrigon and parsley, and toss to blend. Refrigerate, covered, several hours or until well chilled. Make sauce. In a small bowl combine miricle whip, ketchup, quantro, and port, and mix well. Refrigerate covered until well chilled. To serve, lightly toss lobster fruit mixture and sauce to mix well. Devide evenly into pineapple shells. Per serving: fat 0.8 G, cholesterol 41 MG, fiber 2 G, calories 145, 5 percent calories from fat, protein 12 G, carbohydrate 23 G, sodium452 MG.

Yield: 8 servings




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