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
1 cup low-fat plain yogurt
½ fresh pineapple, cored, rind removed, and cut into chunks
In a large bowl, combine the pineapple, cucumbers, and potatoes.
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 beet, boiled, skinned, and thinly chopped
Per Serving : 160 calories; 5g protein; 26g carbohydrates; 4g fat, 289mg sodium;
5mg cholesterol; 2g fiber
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.