Pineapple Vinaigrette Recipes

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TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE



Tropical Salad with Pineapple Vinaigrette image

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

Provided by Marianne G

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 11

6 slices bacon
¼ cup pineapple juice
3 tablespoons red wine vinegar
¼ cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
½ cup chopped and toasted macadamia nuts
3 green onions, chopped
¼ cup flaked coconut, toasted

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
  • Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
  • Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g

PINEAPPLE VINAIGRETTE



Pineapple Vinaigrette image

From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.

Provided by WiGal

Categories     < 4 Hours

Time 1h5m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 8

1 cup pineapple juice
1/2 cup extra light olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon red pepper
2 garlic cloves, minced

Steps:

  • In a medium bowl, combine all and whisk until well blended.
  • She does say to chill for an hour, but think the flavors would be stronger the longer it chills.

Nutrition Facts : Calories 110.8, Fat 10.8, SaturatedFat 1.5, Sodium 122.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.1

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

PINEAPPLE VINEGAR



Pineapple Vinegar image

Provided by Food Network

Yield about 3 cups

Number Of Ingredients 3

2 cups chopped fresh pineapple
Sugar, to taste, if necessary
3 cups rice wine vinegar, or mild white vinegar

Steps:

  • Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.
  • Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.
  • Strain through cheesecloth or a paper coffee filter and refrigerate.

UDON NOODLES WITH PINEAPPLE VINAIGRETTE



Udon Noodles with Pineapple Vinaigrette image

Thai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. -Melanie Stevenson, Reading, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (12.8 ounces) dried Japanese udon noodles
1/2 cup unsweetened pineapple juice
1/4 cup sesame oil
2 tablespoons white wine vinegar
2 teaspoons grated fresh gingerroot
2 teaspoons minced seeded jalapeno pepper
3 cups fresh arugula or baby spinach
2 cups chopped peeled mango
1 cup salted peanuts
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup coarsely chopped fresh mint leaves
2 tablespoons black sesame seeds

Steps:

  • Cook noodles according to package directions. Rinse with cold water; drain well. Whisk together the next 5 ingredients. Pour over noodles; toss to coat. Refrigerate until serving., To serve, top noodles with arugula, mango, peanuts, cilantro and mint; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 370 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE



Tropical Salad with Pineapple Vinaigrette image

The title says it all. The pinapple, macadamia nuts and coconut truely give it a South-Seas feel. You will love it!-

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

7 cups torn romaine
1 cup chopped fresh pineapple
1/2 cup coarsely chopped macadamia nuts, toasted
3 green onions, chopped
6 bacon strips, cooked and crumbled
1/4 cup unsweetened pineapple juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon., In a small bowl, whisk the pineapple juice, oil, red wine vinegar, honey, salt and pepper. Pour over salad; toss to coat. Sprinkle with coconut.

Nutrition Facts : Calories 354 calories, Fat 30g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 7g protein.

ORANGE PINEAPPLE VINAIGRETTE



Orange Pineapple Vinaigrette image

Make and share this Orange Pineapple Vinaigrette recipe from Food.com.

Provided by Pebbles

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup purchased pineapple-orange juice (or made)
3 tablespoons lime juice
1 1/2 tablespoons honey
1 1/2 tablespoons walnut oil
1 teaspoon balsamic vinegar
salt and pepper

Steps:

  • Whisk all together.
  • Allow 15 minutes for flavors to meld.
  • Whisk before serving.

Nutrition Facts : Calories 88.7, Fat 5.1, SaturatedFat 0.5, Sodium 1.8, Carbohydrate 11.4, Fiber 0.1, Sugar 10.5, Protein 0.5

SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp and Rice Salad With Pineapple Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 17

1 cup 1/2-inch cubes pineapple
1 dried red chili pepper, seeded
1 teaspoon lemon zest
2 tablespoons lemon juice
1 small shallot, sliced
1 clove garlic, sliced
1/3 cup safflower oil
1/2 teaspoon kosher salt
A few grinds black pepper
2 tablespoons basil-flavored olive oil
1 1/4 pounds peeled rock shrimp
Salt to taste
5 cups cooked jasmine rice, cooled
3 scallions, thinly sliced
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped mint
2 tablespoons finely chopped cashews

Steps:

  • To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
  • To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
  • When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jícama and Pineapple Salad with Cilantro Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Herb     Side     Vegetarian     Low Sodium     Wheat/Gluten-Free     Pineapple     Spinach     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories     Salad     Onion     Appetizer     Quick & Easy     Mango     Pineapple     Shrimp     Summer     Healthy     Cilantro     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

  • Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
  • Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

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