Pineapple And Orange With Bertolli Italian Glaze With Balsamic Vinegar Of Modena

1. 1

   Cut pineapple into thin slices.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.