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Pineapple Salad Recipe

Pineapple Salad Recipe photo by Taste of Home

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This refreshing salad has a mildly tangy dressing that would complement most any entree. After enjoying a similar salad at a restaurant, I tried to re-create it at home. Adding sliced grilled chicken makes it a meal in itself.—Vickie Madrigal, Shreveport, Louisiana

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Pineapple Salad Recipe

Prep: 15 min. + cooling

Yield: 6 Servings

15 15

Ingredients

1 can (8 ounces) unsweetened pineapple slices
1 tablespoon olive oil
1 tablespoon honey
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons reduced-sodium soy sauce
6 cups torn romaine
1/2 cup thinly sliced red onion

Directions

Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well.
Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 64 calories, 2 g fat (0.55 g saturated fat), 0 cholesterol, 59 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

Originally published as Pineapple Salad in Light & Tasty February/March 2004, p7

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Reviews for Pineapple Salad

Pineapple Salad

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Reviewed on Jul. 16, 2012 by Lyla_C

<p>Made this with fresh Pineapple and used a can of pineapple juice for the dressing. I used mixed field greens instead of romaine I thought this was a very good salad and will make again.</p>

Reviewed on Nov. 09, 2010 by kimbrookejay

this salad was ok. The onions and pineapple went well together. To me the soy sauce stood out a little more then I wanted it to. Maybe if the flavors sit together longer it helps not sure though. I only refridgerated it for about 10-15 min. I will make it again but I feel like it is missing something maybe sunflower seeds or chow mein noodles would be a good additon.