Cucumber Pineapple Salad Recipe
Servings: 4
Ingredients
- 1/4 c. sugar
- 2/3 c. rice wine vinegar
- 2 Tbsp. water
- 1/4 tsp salt
- 1 c. peeled cored diced fresh pineapple in 1/3" pcs
- 1 x cucumber peeled, sliced thin
- 1 x carrot peeled, julienned
- 1/3 c. thinly-sliced red onion
- 4 c. torn salad greens
- 1 Tbsp. toasted sesame seeds
Directions
- Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly till reduced to about 1/2 c. - about 5 min.
- Transfer to a large bowl and place into refrigerator. When chilled, add in pineapple pcs. Cover and return to refrigerator for one hour.
- Add in cucumber, carrot and red onion to the pineapple mix. Mix well. Place salad greens onto plates. Top with pineapple mix. Sprinkle with toasted sesame seeds. Serve.
- This recipe yields 4 servings.
- NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 2 vegetable, 1 fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 165mg | 7% |
| Potassium 176mg | 5% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 13.99g | 9% |
| Protein 1.0g | 2% |
