• Cucumber Pineapple Salad

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    • 1/4 c. sugar
    • 2/3 c. rice wine vinegar
    • 2 Tbsp. water
    • 1/4 tsp salt
    • 1 c. peeled cored diced fresh pineapple in 1/3" pcs
    • 1 x cucumber peeled, sliced thin
    • 1 x carrot peeled, julienned
    • 1/3 c. thinly-sliced red onion
    • 4 c. torn salad greens
    • 1 Tbsp. toasted sesame seeds


    1. Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly till reduced to about 1/2 c. - about 5 min.
    2. Transfer to a large bowl and place into refrigerator. When chilled, add in pineapple pcs. Cover and return to refrigerator for one hour.
    3. Add in cucumber, carrot and red onion to the pineapple mix. Mix well. Place salad greens onto plates. Top with pineapple mix. Sprinkle with toasted sesame seeds. Serve.
    4. This recipe yields 4 servings.
    5. NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 2 vegetable, 1 fruit.

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