| Pineapple, Cucumber, and Beet Salad: |
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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.
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PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
SERVES: 4
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| ½ fresh pineapple, cored, rind removed, and cut into chunks |
2 cucumbers, peeled, seeded, and cut into ¼ inch-thick, 1 inch long chunks |
| 2 potatoes, boiled and diced |
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| For the salad dressing: |
½ tsp. cayenne pepper |
| ¼ tsp. salt |
1 Tbsp. honey |
| 1 Tbsp. fresh lime juice |
1 Tbsp. vegetable oil |
| 1 cup low-fat plain yogurt |
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| Lettuce leaves |
1 beet, boiled, skinned, and thinly chopped |
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1. In a large bowl, combine the pineapple, cucumbers, and potatoes.
2. 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.
3. On a platter, arrange the lettuce leaves. Spoon the salad over the leaves, garnish with the beet slices, and serve.
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- Per Serving
- 160 calories; 5g protein; 26g carbohydrates; 4g fat, 289mg sodium; 5mg cholesterol; 2g fiber
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