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Makes 8 servings
Each equals one 5 A Day serving

1/2 cup pineapple juice
1 large cucumber, halved lengthwise
1 large chayote squash, peel, pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers roasted and peeled
1 Tbsp Dijon mustard
1 Tbsp olive oil

In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons.

Let cool to room temperature.

Sauté chayote just until crisp, about 1 to 2 minutes.

Thinly slice cucumber and the chile.

Toss with pineapple.

Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well.

Serve immediately or refrigerate, covered up to 4 hours.

Nutritional analysis per serving: , Calories 76, Calories from Fat 30%, Fat 3g, Protein 2g, Carbohydrates 13g, Fiber 3g, Cholesterol 0mg, Sodium 51mg.


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