From EatingWell: Spring 2003
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.
- 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
- 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.
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
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Spring 2003