Pineapple, Cucumber, and Beet Salad

PREPARATION TIME: 15 minutes    COOKING TIME: 20 minutes     SERVES: 4

This tangy, sweet salad is suitable for both winter and summer menus. Garnish with the beet slices just before serving; otherwise the beets may bleed into the salad.

2 potatoes, boiled and diced

¼ tsp. salt

1 Tbsp. fresh lime juice

1 cup low-fat plain yogurt

½ tsp. cayenne pepper

½ fresh pineapple, cored, rind removed, and cut into chunks

Cooking Instructions

In a large bowl, combine the pineapple, cucumbers, and potatoes.


Lettuce leaves

In a small bowl, combine the yogurt cayenne pepper, salt, honey, lime juice, and vegetable oil. Beat with a wire whisk until smooth. Drizzle the dressing over the salad and stir. Chill thoroughly.


1 Tbsp. honey

1 Tbsp. vegetable oil

1 beet, boiled, skinned, and thinly chopped

Per Serving : 160 calories; 5g protein; 26g carbohydrates; 4g fat, 289mg sodium; 5mg cholesterol; 2g fiber

For the salad dressing:

2 cucumbers, peeled, seeded, and cut into ¼ inch-thick, 1 inch long chunks

On a platter, arrange the lettuce leaves. Spoon the salad over the leaves, garnish with the beet slices, and serve.