Recipe: Cucumber pineapple salad

Dietitian's tip: Pineapple contains an enzyme called bromelain that breaks down protein in milk, meat and gelatin. This makes fresh pineapple perfect for marinating meats but makes salads containing sour cream or cottage cheese watery. Canned or cooked pineapple can be used, however, because it's heated and the enzyme is destroyed.

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1/4 cup sugar
2/3 cup rice wine vinegar
2 tablespoons water
1 cup fresh pineapple, peeled, cored and cut into 1/4-inch pieces
1 cucumber, peeled and thinly sliced
1 carrot, peeled and julienne
1/3 cup thinly sliced red onion
4 cups torn salad greens
1 tablespoon sesame seeds, toasted

Directions

In a heavy saucepan, bring the sugar, vinegar and water to a boil. Stir constantly until reduced to about 1/2 cup, about 5 minutes. Transfer to a large bowl and place in the refrigerator until cool. Add the pineapple. Cover and return to the refrigerator for 1 hour.

Add the cucumbers, carrots and red onions to the pineapple mixture. Toss well.

To serve, divide the salad greens among the plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds. Serve immediately.

Nutritional Analysis

(per serving)

Calories	125	Cholesterol	0 mg
Protein	2 g	Sodium	31 mg
Carbohydrate	25 g	Fiber	3 g
Total fat	1 g	Potassium	341 mg
Saturated fat	trace	Calcium	67 mg
Monounsaturated fat	trace