Pineapple-Mint Vinaigrette

From EatingWell: Spring 2003 — Subscribe Now!

Pineapple juice contributes sweetness to this all-purpose dressing, which balances bitter greens like watercress and arugula. It's also great with any salad containing fruit and pairs well with chicken.

About 2/3 cup

Active Time: 5 minutes

Total Time: 5 minutes

Nutrition Profile

Low cholesterol | View Complete Nutrition Guidelines»

Ingredients

3 tablespoons frozen pineapple juice concentrate
1 1/2 tablespoons water
2 tablespoons cider vinegar
2 teaspoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil

Preparation

Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 55 calories; 56 g fat (8 g sat, 43 g mono); 0 mg cholesterol; 25 g carbohydrates; 1 g protein; 1 g fiber; 586 mg sodium; 294 mg potassium.

Exchanges: 1 fat