Candlestick Salad

“Candlestick Salad,” Friend, Dec. 2008, 36

Candlestick Salad

This candle will brighten your holiday, and it tastes wonderful!

1 cup alfalfa sprouts, divided

4 pineapple rings

4 ripe bananas

1 cup strawberry yogurt

4 fresh strawberries

  1. Spread 1/4 cup alfalfa sprouts on four individual serving plates. Place pineapple rings on top of the sprouts.

  2. Peel and slice a 3-inch (8-cm) piece of banana. Stand the banana upright in the pineapple ring. Cut a notch across the top of the banana.

  3. Pour yogurt over the banana and let it drizzle down the sides to resemble melted wax.

  4. Slice strawberries about 1/4 inch (.6 cm) thick. Stand the strawberry slice in the notch in the banana to look like the flame on a candle.

  5. Cut four 1/2-inch (1-cm) thick slices from the remaining bananas.

  6. Cut a notch in the banana slices. Stand them on the edge of the pineapple ring for a handle. Serve immediately.