Pineapple Salad
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
brown sugar
packed |
|
| 1 | small |
pineapple
cut into chunks, or 20 oz can, drained |
*
|
| 1 | each |
apples
red , tart, diced, unpaired |
|
| 3 | each |
scallions, spring or green onions
sliced with tops, about 3 tb |
|
| 1 | small |
romaine lettuce
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
brown sugar
packed |
|
| 1 | small |
pineapple
cut into chunks, or 20 oz can, drained |
*
|
| 1 | each |
apples
red , tart, diced, unpaired |
|
| 3 | each |
scallions, spring or green onions
sliced with tops, about 3 tb |
|
| 1 | small |
romaine lettuce
shredded |
*
|
Directions
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered container.
Toss pineapple chucks, apple and onion with dressing.
Place romaine in shallow bowl.
Mound fruit mixture in center.
