Pineapple-mandarin salad

Yield: 4 Servings

Measure Ingredient
6 cups Torn Boston lettuce
11 ounces Mandarin oranges in light syrup, (1 can) drained
8 ounces Unsweetened pineapple chunks, (1 can) drained
¼ cup Fat-free honey-Dijon dressing

Divide lettuce among plates. Divide oranges and pineapple evenly among salads; drizzle with dressing. Yield: 4 servings.

Per serving: 126 Calories; 3g Fat (20% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 99mg Sodium Recipe by: Cooking Light, Sept. 1995, page 74 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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