Minted Summer Salad

Directions

1. 1
   MINT DRESSING 2 Tbs finely chopped mint 1/3 cup white vinegar 1/4 cup oil salt and pepper Cut pineapple slices into large pieces.
2. 2
   Score cucumber with a fork and slice thinly.
3. 3
   Put tomatoes, pineapple and cucumber in a bowl.
4. 4
   Pour over prepared dressing; toss well.
5. 5
   Refrigerate.
6. 6
   Before serving sprinkle over with chopped mint.
7. 7
   Mint Dressing:- Put mint and vinegar in a small saucepan; bring to the boil.
8. 8
   Reduce heat and simmer 1 minutes.
9. 9
   Remove from the heat and allow to cool.
10. 10
    When cold, strain into a screw-top jar, add oil, and season to taste with salt and pepper.
11. 11
    Shake well.