Fresh Pineapple Slaw
Yield
3 cupsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pineapple, fresh
fresh, chopped |
*
|
| 1 | medium |
carrots
shredded |
|
| 1 | medium |
green bell peppers
julienned |
|
| 3 | tablespoons |
white wine vinegar
|
|
| 3 | tablespoons |
pineapple juice
unsweetened |
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | ounces |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pineapple, fresh
fresh, chopped |
*
|
| 1 | medium |
carrots
shredded |
|
| 1 | medium |
green bell peppers
julienned |
|
| 45 | ml |
white wine vinegar
|
|
| 45 | ml |
pineapple juice
unsweetened |
|
| 15 | ml |
honey
|
|
| 5 | ml |
vegetable oil
|
|
| 57.8 | ml/g |
blue cheese
crumbled |
|
Directions
Combine pineapple, carrot, and green pepper in a medium bowl, toss gently.
Combine vinegar, and the next 3 ingredients and stir well with a wire whisk.
Pour over pineapple mixture and toss. Cover and chill 1 hour.
Top with blue cheese just before serving.
