Chop and drain the juice from all the vegetables.
Toss salad ingredients with red wine vinegar and pineapple juice.
Then toss salad ingredients with olive oil. Make sure you toss in the oil last - otherwise the vinegar and pineapple juice will not stick to the leaves.
Add freshly ground pepper to taste.
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 4|
|Calories from Fat: 127 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 21.3mg||7 %|
|Sodium 760.4mg||26 %|
|Potassium 1196.4mg||31 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 34.1g|
|Protein 17.1g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 356
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