Sign In
Print subscribers, CLICK HERE to register for free access to this premium online service.
E-mail address:
Password:
  Forgot password?
  Remember me
Sign In






RECIPE

Cucumber pineapple salad


SERVES 4

Ingredients
1/4 cup sugar
2/3 cup rice wine vinegar
2 tablespoons water
1 cup fresh pineapple, peeled, cored and cut into 1/4-inch pieces
1 cucumber, peeled and thinly sliced
1 carrot, peeled and julienne
1/3 cup thinly sliced red onion
4 cups torn salad greens
1 tablespoon sesame seeds, toasted
Cucumber pineapple salad
Dietitian's Tip: Pineapple contains an enzyme called bromelain that breaks down protein in milk, meat and gelatin. This makes fresh pineapple perfect for marinating meats but makes salads containing sour cream or cottage cheese watery. Canned or cooked pineapple can be used, however, because it's heated and the enzyme is destroyed.

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. Cover and return to the refrigerator for 1 hour.

Add the cucumbers, carrots and red onions to the pineapple mixture. Toss well.

To serve, divide the salad greens among the plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds. Serve immediately.

Nutritional Analysis (per serving)
Calories 125
Protein 2 g
Carbohydrate 25 g
Total fat 1 g
Saturated fat trace
Monounsaturated fat trace
Cholesterol 0 mg
Sodium 31 mg
Fiber 3 g
Potassium 341 mg
Calcium 67 mg

Mayo Clinic Healthy Weight Pyramid Servings
Vegetables 2
Fruits 1

Source: This recipe is taken from the Healthy Recipe Center on MayoClinic.com.


Find an Article
View article topics by first letter

A B C D E F G H I
J K L M N O P Q R
S T U V W X Y Z

Browse issues by year:
2014 | 2013 | 2012 | 2011 | 2010 | 2009
find article





2014 National Mature Media Awards 2014 National Health Information Awards Winner