Pineapple Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6 servings.
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
Ingredients
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1 can (8 ounces) unsweetened pineapple slices
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1 tablespoon olive oil
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1 tablespoon honey
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1-1/2 teaspoons cider vinegar
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1-1/2 teaspoons reduced-sodium soy sauce
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6 cups torn romaine
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1/2 cup thinly sliced red onion
Directions
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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.
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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.
Nutrition Facts
1 cup: 64 calories, 2g fat (1g saturated fat), 0 cholesterol, 59mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.
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