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Pineapple-Mint Vinaigrette

Spring 2003

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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

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


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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
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