Green Salad with Pineapple

Green Salad with Pineapple

If you are looking for a fresh, light salad, this is it! Homemade dressing puts you in control of the sodium and added sugar, which are sneaky ingredients in most store-bought dressings!


For the Salad:

  • 4 cups romaine lettuce, or your favorite leafy green vegetable
  • 1 (20 ounce) can pineapple chunks in 100% fruit juice, drained (save ¼ cup of liquid for dressing)
  • 2 tablespoons slivered almonds or chopped walnuts

For the Dressing:

  • 2 tablespoons cider vinegar
  • ¼ cup juice drained from pineapple
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon your favorite mustard
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable or canola oil


For the salad:

  1. Rinse lettuce.
  2. Tear or cut lettuce into bite-sized pieces and place in medium bowl.
  3. Add pineapple and almonds or walnuts to the lettuce.
  4. Serve with dressing on the side.

For dressing:

  1. In medium (2 quart) bowl, mix together vinegar, reserved pineapple juice, Worcestershire sauce, mustard, and black pepper. Stir with a whisk or fork to mix well.
  2. Slowly add oil, stirring with a fork or whisk to blend.


  • Substitute the romaine lettuce for your favorite leafy greens. We love kale, spinach, and spring mix greens!
  • No walnuts? Use your favorite nuts and seeds for added flavor and healthy fats to keep you fuller for longer.
  • For the dressing, all ingredients can be put into a clean jar with a tight-fitting lid and shaken well to blend. Leftover dressing can be refrigerated in the same jar.
Nutrition facts panel for Green salad with pineapple

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