| 11 | 27 | 550 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 12 min | 4 |
| 4 cup | Lettuce, spring mix (mesclun) |
| 4 ring(s) | Pineapple |
| 2 cup | Blueberries |
| 1 cup | Cucumber (sliced) |
| 1/2 cup, crumbled | Feta cheese |
| 1/2 cup whole | Almonds, raw |
| 1 tsp | Dijon mustard (for dressing) |
| 2 tbsp | Balsamic vinegar (for dressing) |
| 4 tsp | Maple syrup, pure (for dressing) |
| 1/2 tsp | Salt (for dressing) |
| 1/2 cup | Extra virgin olive oil (for dressing) |
Heat the grill to medium-high heat. Brush grates with oil. Grill pineapple until lightly charred, about 3-6 minutes on each side. cut into small pieces.
Combine pineapple with lettuce mix, blueberries, cucumber, feta, and almonds in a large bowl.
Whisk together Dijon mustard, balsamic vinegar, maple syrup, and salt. Slowly pour in olive oil whisking until completely combined and emulsified.
Portion the salad and top with dressing.
| Fruit | 2.2 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.4 |
| Vegetables | 1.4 |
