Tropical Greens Salad Recipes

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TROPICAL GREEN SALAD



Tropical Green Salad image

Pumpkin seeds, known in Spanish as pepitas, have been part of the Mexican pantry since before the arrival of Columbus in the New World, while pomegranate seeds came to the Americas with the Spanish conquistadores. Here these two distinctive ingredients are joined by the musky papaya, a Caribbean native, in a colorful salad that complements simple grilled poultry and meats.

Provided by Witch Doctor

Categories     Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
1/2 cup raw hulled green pumpkin seeds
1 tablespoon soy sauce
1 pomegranate
1 ripe papaya
3 bunches baby arugula, stemmed, carefully washed and dried
1 cup crumbled cabrales cheese or 1 cup Roquefort cheese

Steps:

  • FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
  • In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
  • Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
  • Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
  • Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table.

Nutrition Facts : Calories 341.3, Fat 28.4, SaturatedFat 4.3, Sodium 841.2, Carbohydrate 19.8, Fiber 2.4, Sugar 11.4, Protein 5.9

ISLAND FRUIT AND MIXED GREEN SALAD



Island Fruit and Mixed Green Salad image

Provided by Food Network

Time 12m

Yield 8 portions

Number Of Ingredients 12

1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

Steps:

  • For the vinaigrette:
  • Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
  • For the salad:
  • In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

TROPICAL GREENS SALAD



Tropical Greens Salad image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1/2 cup pepitas (raw hulled green pumpkin seeds)
1 tablespoon soy sauce
3 small bunches baby arugula leaves, washed and dried
1 ripe papaya, halved
1 cup crumbled Cabrales cheese, or substitute Roquefort
Seeds of 1 pomegranate (see Note)

Steps:

  • In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
  • In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
  • Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
  • In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.

SUPER SIMPLE TROPICAL DRESSING



Super Simple Tropical Dressing image

I love making my own dressings because even if they contain the same amount of fat at least they don't have added chemicals and preservatives. This own is very easy and refreshing. Serve over salad greens. Yummy!!

Provided by Lisa Lou Who

Categories     Salad Dressings

Time 10m

Yield 4 cups, 64 serving(s)

Number Of Ingredients 7

1 1/4 cups pineapple juice
3/4 cup red wine vinegar (plus an additional)
3 tablespoons red wine vinegar
1 1/4 cups olive oil
1 teaspoon pepper
2 teaspoons salt
1 cup sugar

Steps:

  • Combine all ingredients and chill.
  • Shake well before serving.

Nutrition Facts : Calories 52.1, Fat 4.2, SaturatedFat 0.6, Sodium 72.9, Carbohydrate 3.8, Sugar 3.6

TROPICAL TOSSED SALAD



Tropical Tossed Salad image

For a yummy tropical salad embellished with mandarin oranges, try this recipe. The dressing is also very zippy which everyone will love.-Carol Wakley, North East, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

6 tablespoons sugar, divided
1/2 cup slivered almonds
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Dash pepper
Dash hot pepper sauce
6 cups torn iceberg lettuce
5 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped red onion

Steps:

  • In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool., In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

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

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Top Asked Questions

What do you put in a Cobb salad?
Tweak it to your liking and have fun with it. This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado. An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
How to cook pineapple and lettuce salad?
Directions. 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.
What do you put in your salad?
A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing! A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
How do you make a bacon and pineapple salad?
Place bacon in a large, deep skillet. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl.

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