Pineapple-Mint Vinaigrette

0 Reviews
From: EatingWell Magazine Spring 2003

Pineapple juice contributes sweetness to this all-purpose dressing, which balances bitter greens like watercress and arugula. It's also great with any salad containing fruit and pairs well with chicken.

Ingredients 11 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons frozen pineapple juice concentrate
  • 1 1/2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil.
  • Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 610 calories; 56 g fat(8 g sat); 1 g fiber; 25 g carbohydrates; 1 g protein; 24 mcg folate; 0 mg cholesterol; 24 g sugars; 184 IU vitamin A; 23 mg vitamin C; 34 mg calcium; 1 mg iron; 586 mg sodium; 302 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 0