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Pineapple Cucumber Salad

Total Time

Prep/Total Time: 10 min.

Makes

6 servings

I toss a refreshing fruit-and-vegetable medley to round out a meal. This salad is my own creation. I first prepared it for an Easter dinner. It was an instant hit with my husband, Pat, who loves pineapple.—Gloria A. Warczak, Cedarburg, Wisconsin

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 2 medium cucumbers, halved and thinly sliced
  • 1 cup seedless grapes
  • 2 teaspoons minced chives
  • 2/3 cup mayonnaise
  • 1/3 cup sugar
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon prepared horseradish

Directions

  1. Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use).
  2. In a large bowl, combine the pineapple, cucumbers, grapes and chives. In another bowl, combine the mayonnaise, sugar, mustard, celery seed, horseradish and reserved pineapple juice. Pour over pineapple mixture; gently stir to coat. Serve with a slotted spoon.

Nutrition Facts

1 each: 279 calories, 20g fat (3g saturated fat), 9mg cholesterol, 145mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.

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