Give Thanks For A Caribbean Salad

Thanksgiving Day may have passed, but there’s always time for a great meal you can share with friends with family. The Caribbean flavours I am thinking of incorporate are jerk seasoning, mango/pineapple and coconut cocktails. It’s my recipe for a Caribbean salad.

Caribbean saladIngredients

  • 1 lb. beets (roasted and sliced)
  • 2 cups cubed mango
  • 2 cups cubed mango
  • 1 cup pineapple (cubed)
  • 2 bunches of watercress
  • 1/2 lb goat feta cheese
  • 1 small red onion (minced)
  • 1/2 cup of cranberry raisins
  • 1 oz. olive oil
  • 1 oz. cider vinegar


  1. Roast and slice beets. Wash and cut the watercress in small pieces. Combine all the
  2. ingredients, except the oil, vinegar and goat feta cheese.
  3. Allow the mixture to sit in the refrigerator for at least two hours. Just before serving, add the oil and vinegar and gently mix in the salad.
  4. Serve each guest separately on individual salad plates. Break the goat feta cheese in small pieces.
  5. Sprinkle the pieces over reach individual’s salad.

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