Salad with Pineapple, Nuts, and Raisins

Name: Salad with Pineapple, Nuts, and Raisins
Yield: 4 servings
Ingredients: 2 cups mixed salad greens; 1 cup vegetables, chopped (tomatoes, cucumbers, carrots, green beans); 1 cup canned pineapple chunks (in juice), drained (or fresh orange segments); 1 1/2 teaspoons white vinegar; 1/16 cup orange juice (1 tablespoon); 1/4 cup fat-free fruit-flavored yogurt; 2 tablespoons nuts, chopped; 2 tablespoons raisins (or dried cranberries)

Source: California 5 A Day, It’s So Easy, Adapted from Oprah's Outtasight Salad Contra Costa Health Services

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This dish is overflowing with fresh veggies and fun flavors. Pineapple adds extra tang.

Makes

4 servings

Ingredients

2 cups mixed salad greens
1 cup vegetables, chopped (tomatoes, cucumbers, carrots, green beans)
1 cup canned pineapple chunks (in juice), drained (or fresh orange segments)
1 1/2 teaspoons white vinegar
1/16 cup orange juice (1 tablespoon)
1/4 cup fat-free fruit-flavored yogurt
2 tablespoons nuts, chopped
2 tablespoons raisins (or dried cranberries)

Directions

Wash hands with soap and water.
Put mixed salad greens on a large platter or in a salad bowl.
In a large bowl, mix chopped vegetables and pineapple or orange segments. Spoon onto the mixed greens.
Mix vinegar, orange juice, and yogurt in a small bowl and pour dressing over salad greens and vegetables.
Top with nuts and raisins. Serve.

Notes

Tomatoes used in nutrition and cost analysis for vegetables. Learn more about: Lettuce Spinach Tomatoes Cucumbers Carrots Green Beans Pineapples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.