Place one cup of Romaine salad mix on each of four salad plates. Spoon ¼ of the drained pineapple chunks and ¼ cup of shredded carrots in the middle of each salad bed. Top with equal amounts of raisins and walnuts. In a small bowl, make dressing by combining mayonnaise, pineapple juice and cinnamon. Using a spoon, drizzle 2½ tablespoons of dressing over each salad and serve.
Each serving provides: An excellent source of vitamins A and C and a good source of magnesium, potassium and fiber.
Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.