Canary Island Salad
7 Servings (1/2 cup/125 mL each)
In a small bowl or jar with tight-fitting lid, combine lemon and lime juices, sugar and rum. Mix well.
In a salad bowl, combine alpiste, kiwi, papaya, mango and orange.
Drizzle dressing over salad and toss to coat.
Serve immediately or chill for up to one hour prior to serving.
1 1/2 cups (375 mL) cooked alpiste
1 kiwi, peeled and chopped
1 cup (250 mL) papaya chunks
1 mango, peeled and chopped
1 orange, peeled and sliced
1 Tbsp (15 mL) freshly squeezed lemon juice
1 Tbsp (15 mL) freshly squeezed lime juice
1 Tbsp (15 mL) granulated sugar
1 Tbsp (15 mL) dark rum