Field Greens Salad with Pineapple and Mint
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.
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.
- Carbohydrate 7.57295145833333 g
- Cholesterol 0.8 mg
- Fat 0.384438125 g
- Fiber 1.44943330530326 g
- Protein 0.804551875 g
- Saturated Fat 0.0542795833333333 g
- Serving Size 1 1 Serving (83g)
- Sodium 24.020625 mg
- Sugar 6.12351815303008 g
- Trans Fat 0.058531875 g
- Calories 34 calories
Step-by-step
- 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.
Most home cooks dump wet canned fruit straight onto dry leaves without draining it first. Excess canning syrup ruins the dressing adhesion and creates a soggy mess at the base of the bowl. Fresh fruit behaves differently. Diced raw pineapple retains a firm cellular structure that releases juices gradually rather than instantly. This slow moisture release preserves leaf crispness. Preparation requires specific attention to sequencing. Chop the root vegetables and brassicas at least thirty minutes before serving to soften their dense cellular walls. Toss the fragile field greens at the very last moment. Mint leaves demand careful handling to prevent bruising. Tear them by hand rather than slicing with a dull blade. A sharp knife crushes essential oil ducts and leaves black oxidation marks along the cut edges. Dried mint lacks the volatile compounds found in fresh herbs entirely. Substituting dried mint requires a three-to-one ratio by volume, yet the aromatic profile remains flat without fresh menthol oils. Raw cayenne pepper provides heat through capsaicin, which binds to pain receptors on the tongue. Adjust this spice dash cautiously because dry powders hydrate slowly in cold environments. Store leftover dressed greens for no more than four hours before cellular collapse makes them unpalatable.
