Back to Pineapple Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pineapple Salad Recipe

Pineapple Salad Recipe

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
TOTAL TIME: Prep: 15 min. + cooling YIELD:6 servings

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

  • 1. 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.
  • 2. 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 Facts

1 cup: 64 calories, 2g fat (0.550g saturated fat), 0mg cholesterol, 59mg sodium, 11g carbohydrate (0g sugars, 1g fiber), 1g protein Diabetic Exchanges:1 vegetable, 1/2 fruit

Reviews for Pineapple Salad

Sort By :
MY REVIEW
Lyla_C
Reviewed Jul. 16, 2012

"<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>"

MY REVIEW
kimbrookejay
Reviewed Nov. 9, 2010

"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."

Loading Image