Cucumber, Pineapple, and Mint Salad

recipe

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 37
Caloriesfromfat 0.0 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 8.5 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 424 mg
Calcium 30 mg

Ingredients

1 medium cucumber, coarsely chopped
1 cup coarsely chopped pineapple
2 green onions, thinly sliced
3 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon fish sauce

Preparation

1. Combine all ingredients in a medium bowl; toss well. Chill until ready to serve.

Note:

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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