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Pineapple!
NUTRIENTS IN PINEAPPLES:
Vitamin C.
SELECTION:
Choose pineapples with dark green
leaves, heavy for size. Avoid soft or
dark spots and dry-looking leaves.
STORAGE:
Eat as soon as possible. Refrigerate
cut pineapple for 2-3 days.
QUICK FIX TIPS:
• Toss diced pineapples and
strawberries over a bed of salad
greens. Add grilled chicken.
• Add diced pineapple to low-fat
yogurt or cottage cheese.
• Drizzle honey, lime juice, and olive
oil on pineapple wedges. Place on
grill until golden.
Golden Glow
Pineapple Salad
Prep Time: 15 Minutes
Serves: 4
Cups of Fruits and
Vegetables per Serving: 2
Ingredients:
Preparation:
• 4 cups Romaine salad mix
• 1 can (20-oz.) pineapple chunks in
100% juice, drained (reserve juice)
• 1 cup carrots, shredded
• 2⁄3 cup raisins
• 1⁄3 cup walnuts, chopped
• 1⁄3 cup reduced-fat mayonnaise
• ¼ cup pineapple juice from
canned pineapple chunks
• ¼ tsp cinnamon
1. Line platter with Romaine salad
mix.
2. Top with drained pineapple
chunks and shredded carrots.
3. Top with raisins and walnuts.
4. In a small bowl, make dressing
by combining mayonnaise,
pineapple juice, and
cinnamon.
5. Drizzle the dressing over each
salad and serve.
Nutritional Information
per Serving:
Calories:252; Total Fat:9.4g;
Dietary Fiber:4g; Sodium:200mg
Recipe is courtesy of Produce for Better
Health Foundation (PBH).
fruitsandveggiesmorematters.org
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