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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This refreshing salad has a mildly tangy dressing that would complement most any entree. After enjoying a similar salad at a restaurant, I tried to re-create it at home. Adding sliced grilled chicken makes it a meal in itself.—Vickie Madrigal, Shreveport, Louisiana 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 |
Directions:
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.
2. 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.
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