Field Greens Salad With Pineapple And Mint

6 Servings
100% would make this recipe for Field Greens Salad With Pineapple And Mint again.

Sweet and Tangy with a hint of spice. This low-cal salad goes well with summer foods or makes a light meal when you're dieting.

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Field Greens Salad With Pineapple And Mint Ingredients

4 cups Mixed Salad Greens - I like the baby greens	1 cup Shredded Carrots
1 cup Fresh pineapple diced	1/4 cup English Mint sauce - see separate recipe
1 cup Broccoli Cole Slaw	1 dash Cayenne Pepper - to taste

Instructions for Field Greens Salad With Pineapple And Mint

In a large bowl, mix vegetable ingredients together. Drizzle the mint sauce over the salad while tossing lightly. Shake a bit of red pepper over the salad and toss once more.

Serve piled up. Garnish with croutons, garlic sesame sticks, or some baked Cheese Nips crackers, or maybe some Goldfish crackers. You'll have to count the calories of the garnish separately. Check the package of whatever you pick.

This recipe is easly adaptable to use other fruits or greens. Try some mango slices and strawberries or mango and avocado. Both of these combinations are enhanced by the delecate flavor of the mint.

Each (app 1 cup) serving contains an estimated:
Cals: 30, FatCals: 2, TotFat: ~~lt1g
SatFat: 0g, Polyfat: 0g, MonoFat: ~~lt0g
Chol: 0mg, Na: 15mg, K: 189mg
TotCarbs: 7g, Fiber: 1g, Sugars: 3g
NetCarbs: 6g, Protein: 1g

Main Ingredient: GreensCuisine: American