Sunshine Tossed Salad
|Canned pineapple slices||8 Ounce (Packed In Water Or Juice, 1 Can)|
|Torn iceberg lettuce||2 Cup (32 tbs)|
|Carrot||1 Small, shredded|
|White vinegar||2 Tablespoon|
|Canola oil||1 1⁄2 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
Drain the juice from the pineapple into a small bowl.
Set the juice aside.
Cut the pineapple into bite-size pieces.
In a salad bowl, combine the pineapple, lettuce, carrots and raisins; set aside.
In a small jar with a tight-fitting cover, combine 2 tablespoons of the pineapple juice, the vinegar, oil, lemon peel and celery seeds.
Cover and shake until well combined.
Drizzle the juice mixture over the lettuce mixture.
Toss until coated.
Serving size: Complete recipe
Calories 326 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 0.63 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 68.5 mg2.9%
Total Carbohydrates 65 g21.7%
Dietary Fiber 5.5 g21.9%
Sugars 53.9 g
Protein 2 g4.3%
Vitamin A 178.1% Vitamin C 52.2%
Calcium 6.8% Iron 8.1%
*Based on a 2000 Calorie diet