Field Greens Salad With Pineapple And Mint
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 cup shredded carrots
- 4 cups mixed salad greens - i like the baby greens
- 1 cup fresh pineapple diced
- 1 cup broccoli cole slaw
- 1/4 cup english mint sauce - see separate recipe
- 1 dash cayenne pepper - to taste
- Carbohydrate 7.57295145833333 g
- Cholesterol 0.8 mg
- Fat 0.384438125 g
- Fiber 1.44943330530326 g
- Protein 0.804551875 g
- Saturated Fat 0.0542795833333333 g
- Serving Size 1 1 Serving (83g)
- Sodium 24.020625 mg
- Sugar 6.12351815303008 g
- Trans Fat 0.058531875 g
- Calories 34 calories
In a large bowl, mix vegetable ingredients together. Drizzle the mint sauce over the salad while tossing lightly. Shake a bit of red pepper over the salad and toss once more. Serve piled up. Garnish with croutons, garlic sesame sticks, or some baked Cheese Nips crackers, or maybe some Goldfish crackers. You'll have to count the calories of the garnish separately. Check the package of whatever you pick. This recipe is easly adaptable to use other fruits or greens. Try some mango slices and strawberries or mango and avocado. Both of these combinations are enhanced by the delecate flavor of the mint. Each (app 1 cup) serving contains an estimated: Cals: 30, FatCals: 2, TotFat: ~~lt1g SatFat: 0g, Polyfat: 0g, MonoFat: ~~lt0g Chol: 0mg, Na: 15mg, K: 189mg TotCarbs: 7g, Fiber: 1g, Sugars: 3g NetCarbs: 6g, Protein: 1g
