Title: Pineapple & Cucumber Salad (Midsummer Thai Dinner)
Categories: Vegetable Salad Ethnic
Yield: 4 Servings

1		Seedless cucumber
1/2		Fresh pineapple
1		Red onion
1	bn	Watercress
DRESSING
1/4	c	Lemon juice
2	tb	Soy sauce
1	tb	Granulated sugar
1/4	ts	Chinese chili sauce; or
		; dried chili flakes
2	tb	Fresh mint; chopped

Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch slices.

Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2-inch slices.

Cut red onion in half and thinly slice each half.

Remove thick stalks from watercress and reserve leaves.

Combine cucumber, pineapple, onion and watercress leaves in a bowl. in another bowl, combine lemon juice, soy sauce, sugar and chili sauce.

Pour over salad and toss together.

Serve on a platter.

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