Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Hawaiian Salad August 8, 2014

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.

Hawaiian Salad

Hawaiian Salad

The dried pineapple and the cranberry ginger dressing amped up the flavor profile. And how beautiful are those pineapple rings?

Dried pineapple makes a beautiful topping

Dried pineapple makes a beautiful topping

Hawaiian Salad

Ingredients:

  • 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

Directions:

  1. Place arugula in a salad bowl. Chop fennel, rinse and drain chickpeas, and slice tomatoes in half. Add to salad bowl.
  2. Sprinkle with sunflower seeds. Drizzle dressing on top. Add pineapple pieces. Enjoy!

Servings: 1

  • 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.
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