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Print this Recipe    Minted Summer

Minted Summer Salad

1 small can pineapple slices, drained
4 firm ripe tomatoes, thickly sliced
1 large cucumber
chopped mint

2 Tbs finely chopped mint
1/3 cup white vinegar
1/4 cup oil
salt and pepper

Cut pineapple slices into large pieces. Score cucumber with a fork
and slice thinly. Put tomatoes, pineapple and cucumber in a bowl.
Pour over prepared dressing; toss well. Refrigerate. Before
serving sprinkle over with chopped mint.

Put mint and vinegar in a small saucepan; bring to the boil. Reduce
heat and simmer 1 minutes. Remove from the heat and allow to cool.
When cold, strain into a screw-top jar, add oil, and season to
taste with salt and pepper. Shake well.

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