Pineapple Vegetable Salad Recipes

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

PINEAPPLE CARROT SALAD

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

CHOI SUM AND MIXED VEGETABLE SALAD WITH PINEAPPLE DRESSING

Steps:

• To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.
• To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

PINEAPPLE FRUIT AND RICE SALAD

Steps:

• Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
• In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

FRESH PINEAPPLE SALAD

Steps:

• Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
• Cut off top of pineapple; cut pineapple into fourths.
• Cut fruit from rind, remove core and "eyes".
• Slice each fourth lengthwise and then crosswise into chunks.
• Toss pineapple chunks, apple and green onions with dressing.
• Place romaine in bowl, mound fruit in center.

PINEAPPLE & COCONUT CARROT SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.

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.

PINEAPPLE-VEGETABLE SALAD

Steps:

• In a small saucepan, combine carrots with boiling water and salt. Return to a boil and reduce heat cover tightly and cook for 5 minutes. Add zucchini cover. Remove from heat and let stand until vegetables are cool drain and chill. Halve each pineapple lengthwise and carefully cut out fruit, leaving a 1/2 -inch shell. Place each pineapple half on an individual serving plate. Cut pineapple into chunks and drain. Combine carrots, zucchini, pineapple and green onions and fill each pineapple shell. Top each with optional scoop of cottage cheese. Garnish with almonds. Serve with Creamy French Dressing or Italian Herb Dressing.Note: If fresh pineapple is not available, use 2 cups canned pineapple chunks. Drain vegetables and pineapple spoon into a lettuce-lined serving bowl. If desired, cover four salad plates with lettuce leaves, spoon on pineapple mixture and top with a small scoop of cottage cheese.

PINEAPPLE-VEGETABLE SALAD

Steps:

• In a small saucepan, combine carrots with boiling water and salt. Return to a boil and reduce heat cover tightly and cook for 5 minutes. Add zucchini cover. Remove from heat and let stand until vegetables are cool drain and chill. Halve each pineapple lengthwise and carefully cut out fruit, leaving a 1/2 -inch shell. Place each pineapple half on an individual serving plate. Cut pineapple into chunks and drain. Combine carrots, zucchini, pineapple and green onions and fill each pineapple shell. Top each with optional scoop of cottage cheese. Garnish with almonds. Serve with Creamy French Dressing or Italian Herb Dressing.Note: If fresh pineapple is not available, use 2 cups canned pineapple chunks. Drain vegetables and pineapple spoon into a lettuce-lined serving bowl. If desired, cover four salad plates with lettuce leaves, spoon on pineapple mixture and top with a small scoop of cottage cheese.

HOT PINEAPPLE SALAD

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

SPICY PINEAPPLE SALAD

Steps:

• In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.