Pineapple Salad Recipe
Summary
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Caulifloweret | 3 Cup (48 tbs) | |
| Green onions | 9 Medium, sliced diagonally (3/4 Cup) | |
| Red bell pepper | 1 Large, cut into strips | |
| Uncooked turkey breast slices | 1 1⁄2 Pound, cut into 1/2-inch pieces | |
| Leaf lettuce | 6 Cup (96 tbs) (Bite Sized) | |
| Pineapple chunks | 40 Ounce (Pineapple Chunks In Juice, Drained And 6 Tablespoons Juice Reserved) | |
| White wine vinegar/White vinegar | 3 Tablespoon | |
| Ground pepper | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 310 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 40.5 mg13.5%
Sodium 919 mg38.3%
Total Carbohydrates 46 g15.5%
Dietary Fiber 2.9 g11.7%
Sugars 38.8 g
Protein 22 g44.7%
Vitamin A 84% Vitamin C 144.8%
Calcium 3.9% Iron 6.3%
*Based on a 2000 Calorie diet
Directions
2. Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
3. Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.
