Chunky Cucumber, Pineapple and Radish Salad
1
- Prep Time10 min
- Total Time10 min
- Makes6 servings and 1/3 cup (75 mL) dressing
© Royalty-Free/Masterfile
Ingredients
1 garlic clove, minced
1 tsp grated fresh ginger
2 tbsp sherry or rice vinegar
1 tbsp teriyaki sauce
2 tsp honey
1 tsp dark sesame oil
2 tbsp vegetable oil
1/2 English cucumber
1/2 pineapple, peeled
3 radish
2 cups baby spinach
Instructions
Prepare garlic and ginger. Place both in a small bowl. Add vinegar, teriyaki, honey and sesame oil. Whisk in vegetable oil. Store, covered, or pour into a jar and seal. Dressing will keep well, refrigerated, up to 1 week. Shake before using. Slice unpeeled cucumber in half lengthwise. Cut into chunks. Core, then cut pineapple into similar-sized chunks. Thinly slice radishes. Place all in a bowl. Add spinach and drizzle with half the dressing. Toss to mix. Taste and add more dressing if needed. Extra dressing will keep well, covered and refrigerated, up to 1 week.
Nutrition (per serving)
Calories 85, Protein 1g, Carbohydrates 9.6g, Fat 5.5g, Sodium 125mg.
This crisp and tangy salad, topped with a simple ginger-teriyaki dressing, reminds us why we love radishes.
