Cucumber Pineapple Salad

Recipe Ingredients

1/4 cup	49g / 1.7oz	Sugar
2/3 cup	157ml	Rice wine vinegar
2 tablespoons	30ml	Water
1/4 teaspoon	1.3ml	Salt
1 cup	146g / 5.1oz	Peeled cored diced fresh pineapple in 1/3"
		Pieces
1		Cucumber - peeled, sliced thin
1		Carrot - peeled, julienned
1/3 cup	20g / 0.7oz	Thinly-sliced red onion
4 cups	948ml	Torn salad greens
1 tablespoon	15ml	Toasted sesame seeds

Recipe Instructions

Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly until reduced to about 1/2 cup -- about 5 minutes.

Transfer to a large bowl and place into refrigerator. When chilled, add pineapple pieces. Cover and return to refrigerator for one hour.

Add cucumber, carrot and red onion to the pineapple mixture. Mix well. Place salad greens onto plates. Top with pineapple mixture. Sprinkle with toasted sesame seeds. Serve.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 117; Fat (grams) 1; Percent calories from fat 8; Percent polyunsaturated 2; Percent saturated 1; Percent monounsaturated 5; Cholesterol (milligrams) 0; Sodium (milligrams) 150; Protein (grams) 2; Carbohydrate (grams) 25; Dietary Fiber (grams) 3.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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