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Cucumber Pineapple Salad

low fat, salads/dressings

1/4 cup sugar
2/3 cup rice wine vinegar
2 tablespoons water
1/4 teaspoon salt
1 cup peeled cored diced fresh pineapple
1 cucumber; peeled, sliced thin
1 carrot; peeled, julienned
1/3 cup thinly-sliced red onion
4 cups torn salad greens
1 tablespoon toasted sesame seeds

Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan. Stir constantly until reduced to about 1/2 cup -- about 5 minutes. Transfer to a large bowl and place into refrigerator. When chilled, add pineapple pieces. Cover and return to refrigerator for one hour. Add cucumber, carrot and red onion to the pineapple mixture. Mix well. Place salad greens onto plates. Top with pineapple mixture. Sprinkle with toasted sesame seeds. Serve. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 117; Fat (grams) 1; Percent calories from fat 8; Percent polyunsaturated 2; Percent saturated 1; Percent monounsaturated 5; Cholesterol (milligrams) 0; Sodium (milligrams) 150; Protein (grams) 2; Carbohydrate (grams) 25; Dietary Fiber (grams) 3.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 83 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 143mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 2 vegetable, 1 fruit. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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