Serves: 4
Total Calories: 137
In a small saucepan, combine carrots with boiling water and salt. Return to a boil and reduce heat cover tightly and cook for 5 minutes. Add zucchini cover. Remove from heat and let stand until vegetables are cool drain and chill. Halve each pineapple lengthwise and carefully cut out fruit, leaving a 1/2 -inch shell. Place each pineapple half on an individual serving plate. Cut pineapple into chunks and drain. Combine carrots, zucchini, pineapple and green onions and fill each pineapple shell. Top each with optional scoop of cottage cheese. Garnish with almonds. Serve with Creamy French Dressing or Italian Herb Dressing.
Note: If fresh pineapple is not available, use 2 cups canned pineapple chunks. Drain vegetables and pineapple spoon into a lettuce-lined serving bowl. If desired, cover four salad plates with lettuce leaves, spoon on pineapple mixture and top with a small scoop of cottage cheese.
This Pineapple-Vegetable Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
