Tropical Salad Bar Recipes

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TROPICAL ROADIE BARS



Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

Steps:

  • Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
  • Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
  • In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
  • Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
  • Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

TROPICAL CITRUS BARS



Tropical Citrus Bars image

Try bars with a tangy citrus twist, using both lemon and lime.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 36

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup powdered sugar
1/2 cup flaked coconut
1 cup butter or margarine, softened
4 eggs
2 cups granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
2 tablespoons lime juice
2 teaspoons powdered sugar

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
  • Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
  • Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g

TROPICAL SALAD



Tropical Salad image

We brought tropical flavours to this popular side salad and we also made it easy by using packaged coleslaw, canned pineapple, and mandarin oranges. The only chopping is the addition of fresh mango - yum!

Categories     Barbecue,Salads

Yield Serves 8

Number Of Ingredients 13

1/3 cup mayonnaise
1/3 cup light sour cream
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
2 tsp grated lime peel
2 tsp granulated sugar
1 tsp curry powder
1/2 tsp salt
1/4 tsp freshly ground pepper
8 cups coleslaw mix
1 can (8 oz/ 227 mL) pineapple tidbits, drained
1 can (10 oz/ 284 mL) mandarin oranges, drained
2 cups cubed peeled mango

Steps:

  • To prepare dressing, combine first 9 ingredients (mayonnaise through pepper) until blended.
  • Combine coleslaw mix, pineapple, oranges and mango in a bowl.
  • Add dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 158 calories, 8.7 g fat, 1.3 g protein, 19.9 g carbohydrate, 3.2 g fibre, 223 mg sodium

TROPICAL BLACK BEAN SALAD



Tropical Black Bean Salad image

A favorite lunch salad of mine. The recipe was given to me by my best friend. Original source unknown.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 cups cooked black beans
1 red bell pepper, diced
1 cup crushed pineapple, drained
1 small green chili pepper, diced
2 green onions, thinly sliced
1/2 teaspoon ground allspice
1 tablespoon chopped of fresh mint
salt & freshly ground black pepper

Steps:

  • In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
  • Add the beans and toss to coat.
  • Add the remaining ingredients; stir to combine.
  • Set aside for at least 30 minutes at room temperature so that the flavors can blend.
  • Can be put in the refrigerator but I prefer this at room temperature.
  • I serve it on a bed of salad greens.

Nutrition Facts : Calories 292.6, Fat 7.7, SaturatedFat 1.1, Sodium 5.9, Carbohydrate 46.6, Fiber 12.9, Sugar 11.9, Protein 12.6

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