Cucumber pineapple salad
Nutrition Facts
Serving Size About 1 1/2 cups
Calories 129
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 102 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 2 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Salad doesn't have to be boring. Jazz up your salad greens with this cucumber and pineapple topping.
Ingredients
(Serves 4)- 1/4 cup sugar
- 2/3 cup rice wine vinegar
- 2 tablespoons water
- 1 cup canned no-sugar added pineapple chunks
- 1 cucumber, peeled and thinly sliced
- 1 carrot, peeled and cut into thin strips
- 1/3 cup thinly sliced red onion
- 4 cups torn salad greens
- 1 tablespoon sesame seeds, toasted
Directions
In a heavy saucepan, bring the sugar, vinegar and water to a boil. Stir constantly until reduced to about 1/2 cup, about 5 minutes. Transfer to a large bowl and place in the refrigerator until cool. Add the pineapple, cucumber, carrot and red onion to the mixture. Toss well.
To serve, divide the salad greens among individual plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds. Serve immediately.