Tony Roma’s Pineapple Salad
First of all I have to explain the name of this fresh (summer) salad – we named it this way because it is inspired by a course we had at a Tony Roma’s restaurant. Although I do not have the exact recipe they used there, I think we managed to recreate it quite well!
ham slices or grilled chicken cubes (we used low-fat – low sodium El Pozo turkey ham this time)
finely chopped iceberg lettuce
mayo and ketchup
1. Mix the chopped lettuce, chicken, pineapple and corn in a bowl
2. For the dressing (“salsa rosa”), mix 1/3 ketchup and 2/3 mayo (I used low-fat), add salt and pepper
3. Pour the dressing over the salad and toss it well until evenly covered
4. Refrigerate for a while and serve with toasts.
This salad is probably the best in summer, with fresh pineapple, this time I used canned pineapple – this was also very tasty.
For the best visual treat, serve in a pineapple “ship”: cut the pineapple in half, remove the fruit from the inside and fill the shells with the salad.