Cucumber pineapple salad
Salad doesn't have to be boring. Jazz up your salad greens with this cucumber and pineapple topping.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 129
Serving size
About 1 1/2 cups
Calories
129
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.
Your daily values may be higher or lower depending on your calorie needs.
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.
