Advertisement

Pineapple-Mint Vinaigrette

Spring 2003

No votes yet

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.


Pineapple-Mint Vinaigrette Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

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

  1. 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



More From EatingWell

Recipe Categories

Health & Diet Considerations
Gluten free
Low cholesterol
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Type of Dish
Salad dressing
Ethnic/Regional
Caribbean
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
Spring 2003

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner