|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 5g||20%|
|Total Sugars 12g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet-and-savory salads make a great side dish to all sorts of main proteins, from pork to roast beef. Our pineapple-walnut combination is an irresistible preparation that is easy to mix, and requires very little chopping or mixing. Served on lettuce leaves or any mixed green you like, this salad is a vegetarian stand-alone first course, but also a fun alternative to a vegetable dish. At BBQ gatherings, the salad is perfect for grilled meats as its sweetness and tang cut perfectly through heavy and fatty preparations. Though ready in just 10 minutes, the salad needs to chill in the refrigerator, so you can prep in the morning, chill for a few hours, and then mix in the dressing when it's time to eat. A refreshing take on a Waldorf salad, this pineapple preparation is great with holiday roasted turkeys, baked hams, or legs of lamb.
Conveniently made with canned pineapple, this recipe is also a great way to use fresh pineapple, if you happen to have a good one around. Be sure the pineapple is ripe and sweet enough for best results. However, canned pineapple is a great way of making a practical salad quickly, as there is less chopping and cleaning. What's not to love? The walnuts add a beautiful crunch, but you can use any other nut you like—roasted cashews and almonds are great substitutions. If there are any nut allergies present in your household, replace the walnuts with pepitas or sunflower seeds, which are equally delicious and crunchy. This is a vegetarian dish, but it does contain eggs from the mayonnaise. If needed, replace it with vegan mayonnaise which will one hundred percent veganize the dish.
Serve with your favorite main dishes, and keep leftovers refrigerated for up to 2 days.
1 20-ounce can pineapple chunks, drained
2 cups celery, sliced
1/2 cup walnuts, coarsely chopped
1 to 2 tablespoons mayonnaise, or to taste
1 tablespoon fresh lemon juice
1 pinch salt, or to taste
1 head lettuce, iceberg or butterhead; washed and leaves separated
Gather the ingredients.
In a bowl, combine the drained pineapple chunks, celery, and walnuts. Chill thoroughly for 2 hours.
Just before serving, add enough mayonnaise to moisten, along with the lemon juice and a dash of salt, to taste. Gently stir pineapple salad ingredients to blend.
Serve on lettuce leaves or mixed salad greens.