1 8 ounce can pineapple chunks (juice pack)
2 cups shredded cabbage
2/3 cup chopped green pepper
1 tbs. cooking oil
1 tbs. honey
1 tbs. lemon juice
1/8 tsp. ground ginger or 1/4 tsp. grated gingerroot

Drain pineapple chunks, reserving 2 tbs. juice. Set juice aside. For salad, in a large salad bowl combine pineapple, cabbage, apple, carrot, and green pepper.

For dressing, in a screw-top jar combine reserved pineapple juice, oil, honey, lemon juice, ginger or gingerroot, and 1/8 tsp. salt. Cover and shake well to mix. Pour dressing over salad. Toss lightly to coat. Chill 4 to 24 hours. Toss before serving. Serve with a slotted spoon.
Makes 4 servings.

Nutrional information per serving:
104 calories
1 gm protein
19 gm carbohydrate
4 gm fat
0 mg cholesterol
15 mg sodium
283 mg potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine