Serves: 5
Total Calories: 3
Discard crown of pineapple. Cut off skin. With point of knife, remove eyes and discard. Cut pineapple in half and into quarters. Discard hard core. Cut pineapple into bite-size pieces. Transfer to glass salad bowl. Peel mangoes; slice and cut into bite-size pieces. Transfer to salad bowl. Discard seeds or if preferred add to bowl. Add vinegar, mustard, paprika, and sugar. With wooden spoon, toss and mix well. Chill and serve.
This Pineapple & Mango Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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