Cucumber pineapple salad
Updated: 2019-12-05
Salad doesn't have to be boring. Jazz up your salad greens with this cucumber and pineapple topping.
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
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.
Nutritional analysis per serving
Calories: 129
Total carbohydrate: 28 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: About 1 1/2 cups
Sodium:
Total fat: 1 g