- 1/2 cup unsweetened pineapple juice
- 1/4 cup white vinegar
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- Mixed salad greens
- In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving. Yield: 3/4 cup.
Originally published as Pineapple Salad Dressing in Quick Cooking September/October 2003, p12
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