4 cups Romaine salad mix
1 20-oz. can pineapple chunks in 100% juice, drained (reserve juice)
1 cup carrots, shredded
2/3 cup raisins
1/3 cup walnuts, chopped
1/3 cup reduced fat mayonnaise
1/4 cup pineapple juice from canned pineapple chunks
1/4 teaspoon cinnamon
Place one cup of Romaine salad mix on each of four salad plates. Spoon 1/4 of the drained pineapple chunks and ¼ cup of shredded carrots in the middle of each salad bed. Top with equal amounts of raisins and walnuts. In a small bowl, make dressing by combining mayonnaise, pineapple juice and cinnamon. Using a spoon, drizzle 2½ tablespoons of dressing over each salad and serve.
Each serving provides: An excellent source of vitamins A and C and a good source of magnesium, potassium and fiber.
Recipe Courtesy of http://www.fruitsandveggiesmorematters.org