Grilled Pineapple and Mint Salad Recipe

Name: Grilled Pineapple and Mint Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 pineapple slices; ¼ cup brown sugar; 1 fennel, shaved on the mandolin; 8 radish, cut into thin slices; Boston lettuce, Leaves ripped into pieces; 1 cup Lactantia® Lactose Free 2% Milk; ½ cup Lactantia® Lactose Free 35% Whipping Cream; ½ cup packed mint leaves, chopped; 2 tbsp grainy Dijon mustard; 1 tbsp apple cider vinegar; ¼ tsp salt; ¼ tsp pepper

Ingredients

8 pineapple slices
¼ cup brown sugar
1 fennel, shaved on the mandolin
8 radish, cut into thin slices
Boston lettuce, Leaves ripped into pieces
1 cup Lactantia® Lactose Free 2% Milk
½ cup Lactantia® Lactose Free 35% Whipping Cream
½ cup packed mint leaves, chopped
2 tbsp grainy Dijon mustard
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp pepper

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Preheat your barbeque to 375°F.
In a bowl combine the brown sugar and the pineapples slices.
Place the pineapple slices on the barbeque for two minutes on each side and remove from heat.
For the dressing: in a mixer, beat the Lactantia® Lactose Free 35% Whipping Cream to soft peaks, around 5 minutes.
Then, fold in the Lactantia® Lactose Free Milk, mint, mustard,
cider vinegar, salt, and pepper.
Set aside.
In a mixing bowl, mix together the shaved fennel, the radishes, Boston lettuce and about ½ cup of the dressing (save the rest in the fridge).
On a platter, place the salad mix, top with the pineapples, and serve.