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I toss a refreshing fruit-and-vegetable medley to round out a meal. This salad is my own creation. I first prepared it for an Easter dinner. It was an instant hit with my husband, Pat, who loves pineapple.—Gloria A. Warczak, Cedarburg, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 279 calories, 20 g fat (3 g saturated fat), 9 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Pineapple Cucumber Salad in Quick Cooking March/April 2004, p21
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Reviewed on Jun. 19, 2011 by lillybow
I left out the mustard, celery seed and horseradish since I had none and replaced the chives with dried minced onion, took it to a Father's Day dinner and everyone liked it.
Reviewed on Aug. 22, 2009 by Hi Beautiful
Delicious! This is my new fav for taking to pot lucks.
Reviewed on Jul. 08, 2009 by mzivich
Don't shy away from this one - unusual combination of ingredients, but very tasty results!
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