Try this Pineapple and Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionCut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2-inch slices. Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. in another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 | ||
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Calories: 99 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 133.2mg | 5 % | |
Potassium 352.2mg | 9 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 22.8g | ||
Protein 2g | 3 % | |
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: 99
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