Pineapple Vinaigrette
From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup white wine vinegar
- 1 cup pineapple juice
- 1/2 cup extra light olive oil
- 1/8 teaspoon red pepper
- Carbohydrate 34.4950324230932 g
- Cholesterol 0 mg
- Fat 108.531619269 g
- Fiber 0.800059374756759 g
- Protein 1.50385656326082 g
- Saturated Fat 14.9507096157954 g
- Serving Size 1 1 1/2 cups, 10 serving(s) (490g)
- Sodium 648.699097235695 mg
- Sugar 33.6949730483365 g
- Trans Fat 3.08281820296879 g
- Calories 1121 calories
In a medium bowl combine all and whisk until well blended. She does say to chill for an hour but think the flavors would be stronger the longer it chills.
