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Pineapple And Orange With Bertolli Italian Glaze With Balsamic Vinegar Of Modena
BERTOLLI6Ingredients
10Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 slices pineapple (fresh or canned, thinly sliced)
- 4 orange
- 1 Tbsp. sugar
- balsamic vinegar (bertolli italian glaze with, modena - aceto balsamico di modena igp)
- confectioners sugar (optional)
- mint (optional)
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Directions
- Cut pineapple into thin slices.
- From the oranges, grate enough peel to equal 1 tablespoon; set aside. Remove remaining peel and pith (white layer) from oranges. Cut between membrane of oranges to remove segments, reserving juice.
- Combine orange segments, pineapple and reserved orange juice in serving bowl. Garnish with orange peel, confectioners’ sugar and fresh mint. Drizzle with Bertolli Italian Glaze with Balsamic Vinegar of Modena.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium10mg0% |
Potassium470mg13% |
Protein3g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber10g40% |
Sugars15g |
Vitamin A15% |
Vitamin C270% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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