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Pineapple Salad

Total Time

Prep: 15 min. + chilling

Makes

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

  • 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.

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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