Jamie says: Lately, I’ve been into trying new things, including previously unexplored foods such as Barefruit fruit chips (which add a great crunch), South Beach Good to Go Gluten Free Dark Chocolate Raspberry bars (they taste like jelly rings but with a lot of fiber and protein), mochi ice cream (not to be confused with the fro yo shop), Publix Premium salad kits (a speedy way to make a unique salad), the True juices from Grimmway Farms (they taste like bottled smoothies), and dried pineapple (unsweetened but sweet as can be). With the dried pineapple, I made a Hawaiian Salad which looks quite fancy but only took a few minutes to make.
The dried pineapple and the cranberry ginger dressing amped up the flavor profile. And how beautiful are those pineapple rings?
- 2 cups arugula
- 1 piece fresh fennel
- 1/3 cup canned low-sodium chick peas
- 5 cherry tomatoes
- 1 Tbsp roasted and salted sunflower seeds
- 2 Tbsp cranberry ginger dressing (Stonewall Kitchen)
- 6 pieces unsweetened, dried baby sweet pineapple
- Place arugula in a salad bowl. Chop fennel, rinse and drain chickpeas, and slice tomatoes in half. Add to salad bowl.
- Sprinkle with sunflower seeds. Drizzle dressing on top. Add pineapple pieces. Enjoy!
- Nutrition note: Try substituting croutons with unsweetened dried fruit for a nice crunch. The dried pineapple is an excellent source of fiber which will fill you up more than the croutons.