Cucumber Salad + Beet, Orange & Pineapple Salad

These recipes were featured at the 2016 EMPRESS Women’s Retreat and were submitted by Chef Julia Dorn (Group 86). These two salads are inexpensive & easy to make and can add a super fresh element to help you break free from the typical Jamaican one-piece-of-lettuce-and-a-tomato-slice veggie side dish. 

Cucumber Salad

2 cucumbers

2 tbsp apple cider vinegar

1/2 tbsp sugar

1 tbsp water

Dill, salt and pepper to taste

Slice cucumber as thinly as possible.

Mix all dressing ingredients together until incorporated, pour over cucumbers.


Beet Salad with Pineapple and Orange

The Salad

3 beets

1/2 pineapple, sliced into bite sized pieces

1 orange, sliced into wedges

1 onion, grated

2-3 cloves garlic, grated

The Dressing

juice of 1 orange

grated ginger

oil

salt & pepper

Boil beets with the skin on until soft. Run cold water over them or let sit until they are cool enough to handle.

Peel and cut into small pieces.

Mix in grated onion and garlic.

Blend dressing ingredients in a blender and pour over beets.

Add sliced pineapple and oranges, mix.

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