Pineapple Salad

By dashy_65

Ingredients

• 1 can (8 ounces) unsweetened pineapple slices
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1-1/2 teaspoons cider vinegar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 6 cups torn romaine
• 1/2 cup thinly sliced red onion

Preparation

Step 1

Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well.
Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat. Yield: 6 servings.

1 cup dressed salad is 64 cal, 2g fat, 59mg sodium, 11g carb, 1g fiber