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Nutrition Facts
Serving Size 1 (286g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar sweet-hot mustard
Calories 120
Calories from Fat 23		(19%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 151mg		6%
Potassium 399mg		11%
Total Carbohydrate 23.4g		7%
	Dietary Fiber 4.3g	17%
	Sugars 15.0g
Protein 3.8g		7%
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By: PanNan

Tossed Greens With Pineapple, Apple and Feta Cheese

Recipe #112139 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Vino Girl
Feb 25, 2005

This is a simple tossed salad, and I love the fact that the vinaigrette is oil-free. The dressing has a bit of a tang to it, but it is well-balanced by the sweetness of the fruit. I used Golden Delicious apples since they don't turn brown when cut, and romaine lettuce for the greens. I think the greens should be something "sturdy" to hold up to the apples and pineapple. Spinach would also be great! This recipe comes from Del Monte. Edited to note that I have this posted in the vegan category, even though feta cheese is listed in the ingredients because I have made this without cheese, too, and it is also good that way.

SERVES 4 (change servings and units)

Ingredients

2 apples, cored and thinly sliced
1 1/2 cups pineapple, cubed
1 red onion or other sweet onion, thinly sliced
3 tablespoons feta cheese, crumbled
6 cups salad greens

DRESSING

3 tablespoons water
3 tablespoons balsamic vinegar
2 tablespoons sweet-hot mustard
1 clove garlic, minced finely or garlic powder
salt and pepper

Directions

1
Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside.
2
In a large bowl, combine greens, apples, pineapple, onion, and cheese.
3
Pour dressing over the fruit and vegetables and toss gently to coat.
4
Serve immediately.

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Featured Reviews for This Recipe

From: Chef #447231

On Feb 8, 2007

Added cayenne to sweet onion mustard. A little too much cayenne resulted in a HOT dressing. Otherwise, the combination was delicious.

1 person found this review helpful

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From: WendyinGermany

On Apr 5, 2006

Tasty. I used white balsamic in this salad and will probably used pineapple juice instead of water next time, as suggested by sugarpea. I used Braeburn apples, as that is what I had in the house; next time I'll probably use an apple that is a bit more mild in taste.

2 people found this review helpful

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From: sugarpea

On Apr 9, 2005

Great taste. Only change I'd like to make next time is to use white balsamic if I can find some quality vinegar. Didn't care for what the regular balsamic did to the appearance of this salad. Updated to say that clear balsamic, pineapple juice to replace the water and wasabi mustard made a terrific dressing - didn't miss the oil at all - and the salad was bright and colorful.

3 people found this review helpful

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From: Sugarmagnolia_fl

On Apr 15, 2007

This turned out wonderful. I've been searching out different salad recipes to enjoy with the local fish we can get here and this will be one we make again and again. It was really simple and the blackened tilapia we had with it was perfect! I wasn't sure how my family would enjoy the dressing because they are not big honey-mustard fans, but my DH was asking for more! I used white wine vinegar instead of the balsamic but otherwise made no substitutions. Thanks for posting!

2 people found this review helpful

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