Pineapple Mint Salad Recipes

MINTY PINEAPPLE FRUIT SALAD

Steps:

• Place fruit in a large bowl. In another bowl, mix remaining ingredients; stir gently into fruit. Refrigerate, covered, until serving.

PINEAPPLE MINT SALAD

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.

FROZEN PINEAPPLE SALAD

Steps:

• Combine pineapple, cherries, marshmallows, and confectioners' sugar in a large bowl.
• Mix cream cheese and mayonnaise in a large bowl until smooth. Add to pineapple mixture along with vanilla, stirring gently to combine.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into pineapple mixture.
• Pour into a freezer-safe dish, cover, and freeze for at least 12 hours.

LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT

Steps:

• Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
• Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
• While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
• Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.

PINEAPPLE-BERRY SALAD WITH HONEY-MINT DRESSING

Steps:

• In 1-cup measuring cup, mix lemonade concentrate, honey and mint.
• In large bowl, gently stir together remaining ingredients. Stir in lemonade mixture until fruits are coated. Serve immediately, or refrigerate up to 4 hours.

CARROT, MINT AND PINEAPPLE SALAD

Steps:

• Make up the jelly with one cup of boiling water.
• Add remaining ingredients.
• Double the recipe if necessary.
• Very refreshing.

CUCUMBER AND PINEAPPLE SALAD WITH MINT

Steps:

• Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
• Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
• Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.