2 Healthy No-Cook Recipes to Make This Weekend, From Katie Lee and Sunny Anderson
Sunny Anderson's Cucumber and Orange Salad with Creamy Pineapple Dressing
Serves 4 to 6
Dressing:
1/2 cup canned crushed pineapple, undrained
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 teaspoons sugar
Kosher salt
Salad:
2 oranges
2 English cucumbers, peeled, halved lengthwise twice to quarter them, then sliced 1/2-inch thick
1/2 cup finely chopped red onion
2 tablespoons sweetened coconut flakes, for garnish (optional)
Make the dressing. In a large bowl, combine the pineapple, sour cream, apple cider vinegar, and sugar. Stir until the sugar dissolves and is not gritty. Taste and season with a tiny pinch of salt. Optional: Refrigerate for 30 minutes.
Prepare the oranges. Slice off the top and bottom of each orange to create a flat surface on each end. With the orange resting on one cut side, use a knife to cut between the flesh and white pith of the peel, angling the knife to expose the flesh from top to bottom. Hold an orange in one hand over a large bowl and carefully remove the segments with the other by sliding the knife between the flesh and the membrane that separates each wedge. Repeat with the second orange.
Toss the salad with dressing. Add the cucumber, red onion, and dressing to the oranges. Gently toss, then serve chilled or at room temperature with a sprinkle of coconut (optional).
Will you try either of these? And what's on your weekend menu?
