Glycemic Index Cookbook For Dummies
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The combination of flavors in this low-glycemic fruit and veggie salad may seem a bit odd when you first read through the recipe, but it’s the perfect combo for a light, refreshing summer salad. The mix of fruits and vegetables provides lots of texture and flavor, and the citrus-pineapple-cinnamon dressing brings everything together.

Low-Glycemic Fruit and Vegetable Salad

Preparation time: 10 minutes

Yield: 4 servings

1/2 fresh, cored pineapple, chopped into 1/2-inch chunks (or 8-ounce can pineapple tidbits in juice, drained)

1 large orange or yellow pepper, seeded and chopped

1/2 cucumber, peeled and chopped

1 celery stalk, chopped

1 cup cherry tomatoes, halved

2 tablespoons chopped fresh basil

1/4 cup pineapple juice from fresh or canned pineapple

Juice of 1 lime

1 teaspoon ground cinnamon

  1. Combine the chopped pineapple, pepper, cucumber, celery, tomatoes, and basil in a large bowl.

  2. In a small bowl, whisk together the pineapple juice, lime juice, and cinnamon. Pour this dressing over the fruit to taste, and toss to coat everything evenly. Serve immediately after tossing.

Per serving: Calories 69 (From Fat 5); Glycemic Load 5 (Low); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 19mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 2g.

About This Article

This article is from the book:

About the book authors:

Meri Raffetto, RD, is a registered dietitian and recognized professional in the area of nutrition and wellness; she has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of and author of The Glycemic Index Diet For Dummies.

Rosanne Rust, MS, RD, LDN, is a registered dietitian, freelance writer, and online weight-loss coach for Real Living Nutrition Services.

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