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Pineapple Carpaccio

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Total Time (minutes)
8
Difficulty
1
Servings
8
Ingredients
5
Total Prep Time: 10 minutes
Calories Per Serving: 98
Nutrients

Nutrition Facts

9 slices pineapple, 2 tablespoons arugula mixture, 1½ teaspoons pine nuts

Amount per serving
Calories 98 Calories from fat: 71
% Daily Value*
Fat 8 g 10 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 4 g %
Cholesterol 0 mg 0 %
Sodium 2 mg 0 %
Potassium 72 mg 2 %
Carbohydrate 7 g 3 %
Fiber 1 g 3 %
Sugars 5 g
Protein 1 g
Vitamin A 0 %
Vitamin C 25 %
Calcium 2 %
Iron 2 %
Vitamin E 8 %
Thiamin 4 %
Vitamin B6 4 %
Phosphorus 2 %
Magnesium 4 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

3 tablespoons olive oil
2 tablespoons white balsamic vinegar
¼ cup pine nuts
1 cup DOLE® Arugula
½ small DOLE® Pineapple, peeled, quartered, cored and very thinly sliced crosswise

Directions

  1. Whisk oil and vinegar in a small bowl. Makes about 1/3 cup.
  2. Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
  3. Toss arugula and half the oil-vinegar mixture in a medium bowl.
  4. Arrange pineapple slices on a serving plate; drizzle with remaining oil-vinegar mixture. Top pineapple with arugula mixture; sprinkle with pine nuts.
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Pineapple Carpaccio Prep Time:10 minutes Cook time:8 minutes Serves: 8
Nutrition facts: 98 Calories, 8 grams fat
Ingredients: 3 tablespoons olive oil
2 tablespoons white balsamic vinegar
¼ cup pine nuts
1 cup DOLE® Arugula
½ small DOLE® Pineapple, peeled, quartered, cored and very thinly sliced crosswise

Directions:Whisk oil and vinegar in a small bowl. Makes about 1/3 cup.Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.Toss arugula and half the oil-vinegar mixture in a medium bowl.Arrange pineapple slices on a serving plate; drizzle with remaining oil-vinegar mixture. Top pineapple with arugula mixture; sprinkle with pine nuts.