Pineapple Salad

Name: Pineapple Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons cider vinegar; 1 Tbsp honey; 2 teaspoons reduced-sodium soy sauce; 1 Tbsp olive oil; 227 grams can unsweetened pineapple slices; 80 grams thinly sliced red onion; 282 grams torn romaine

The recipe Pineapple Salad can be made in approximately 15 minutes. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6. One serving contains 68 calories, 1g of protein, and 3g of fat. It works well as a hor d'oeuvre. Head to the store and pick up olive oil, honey, soy sauce, and a few other things to make it today.

Instructions

Drain pineapple, reserving juice.

Ingredients you will need

Pineapple

Juice

Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well.

Ingredients you will need

Pineapple Juice

Soy Sauce

Vinegar

Honey

Shake

Cooking Oil

Refrigerate for at least 30 minutes.

Combine the romaine, onion slices and pineapple slices in a serving dish.

Ingredients you will need

Pineapple Rings

Romaine

Onion

Drizzle with dressing; toss to coat.

Ingredients

Servings:

2teaspoons

cider vinegar 1Tbsp

honey 2teaspoons

reduced-sodium soy sauce 1Tbsp

olive oil 227grams

can unsweetened pineapple slices 80grams

thinly sliced red onion 282grams

torn romaine

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Selbach Oster Riesling Kabinett with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selbach Oster Riesling Kabinett

A crackly, starched and impeccable Kabinett; very limey-herbal; especially appley and minerally; stern minty finish. Goes with anything you like in the poultry, shellfish and seafood cuisine, especially if accompanied by cream- or butter based sauces. Great with summer salads and with Pacific Rim Cuisine.