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Pineapple Cucumber Salad

 Pineapple Cucumber Salad
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
6 ServingsPrep/Total Time: 10 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 2 medium cucumbers, halved and thinly sliced
  • 1 cup seedless grapes
  • 2 teaspoons minced chives
  • 2/3 cup mayonnaise
  • 1/3 cup sugar
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon prepared horseradish

Directions

  • Drain pineapple, reserving 1 tablespoon juice (discard remaining
  • juice or save for another use).
  • In a large bowl, combine the pineapple, cucumbers, grapes and chives.
  • In another bowl, combine the mayonnaise, sugar, mustard, celery
  • seed, horseradish and reserved pineapple juice. Pour over pineapple
  • mixture; gently stir to coat. Serve with a slotted spoon. Yield: 6
  • servings.
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.