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Sunshine Tossed Salad

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  Canned pineapple slices 8 Ounce (Packed In Water Or Juice, 1 Can)
  Torn iceberg lettuce 2 Cup (32 tbs)
  Carrot 1 Small, shredded
  Raisins 1 Tablespoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Sunshine Tossed Salad Recipe