Cucumber pineapple salad

Ingredients

• 1/4 cup sugar
• 2/3 cup rice wine vinegar
• 2 tablespoons water
• 1 cup canned no-sugar added pineapple chunks
• 1 cucumber, peeled and thinly sliced
• 1 carrot, peeled and cut into thin strips
• 1/3 cup thinly sliced red onion
• 4 cups torn salad greens
• 1 tablespoon sesame seeds, toasted

Directions

In a heavy saucepan, bring the sugar, vinegar and water to a boil. Stir constantly until reduced to about 1/2 cup, about 5 minutes. Transfer to a large bowl and place in the refrigerator until cool. Add the pineapple, cucumber, carrot and red onion to the mixture. Toss well.

To serve, divide the salad greens among individual plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds. Serve immediately.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 129
Total carbohydrate: 28 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: Trace
Protein: 2 g
Saturated fat: Trace
Serving size: About 1 1/2 cups
Sodium: 102 mg
Total fat: 1 g

DASH Eating Plan Servings

Fruits: 1
Sweets: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fruits: 1
Nonstarchy vegetables: 1
Sweets, desserts and other carbohydrates: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fruits: 1
Sweets: 1
Vegetables: 1