I spent part of my day sitting in the sun, drinking lemonade and flipping through my cookbooks. In my Hawai'i's Favorite Pineapple Recipes cookbook, which I purchased in Hawaii, I found a recipe for Pineapple Slaw with Feta Cheese. Unfortunately, I forgot to purchase a bell pepper at the market, but the salad is good none-the-less. (The smallest container is holding the Feta Cheese.) Additionally, I mixed low-fat cream cheese with fresh pineapple and spread it on my toasted bagel. My lunch also features Trader Joe's Cinnamon Almonds.Pineapple Slaw With Feta Cheese
- In a large bowl, mix together 1 cup minced fresh or canned pineapple, 2 cups shredded carrot, and 1 julienned green pepper.
- In a small bowl, whisk 3 tablespoons white wine vinegar, 3 tablespoons pineapple juice, 1 tablespoon honey, and 1 teaspoon canola oil to make a dressing.
- Pour dressing over the carrots/pineapple/bell pepper and toss. Chill covered for 1 hour. Top with either feta cheese or a mix of half feta and blue cheese.
