Chunky Cucumber, Pineapple and Radish Salad

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PREP TIME

10 min

Makes

6 servings and 1/3 cup (75 mL) dressing

Chunky Cucumber, Pineapple and Radish Salad

© 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
  • 1 g,
  • Carbohydrates
  • 9.6 g,
  • Fat
  • 5.5 g,
  • Sodium
  • 125 mg.

This crisp and tangy salad, topped with a simple ginger-teriyaki dressing, reminds us why we love radishes.