Tropical Salad With Pineapple And Tomatoes Recipes

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

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.

TROPICAL SALAD WITH PINEAPPLE AND TOMATOES

Steps:

• Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
• In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
• Stir dressing well just before using, and spoon over salads.
• Top with peanuts and serve.
• Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In blender, combine pineapple, red wine vinegar, oil, sugar, pepper and salt. Blend until pineapple is smooth and ingredients are incorporated.
• In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL PINEAPPLE SALAD

Steps:

• Stir juice from 2 cans pineapple together in saucepan with honey, lime juice, coconut milk and corn starch. Bring to simmering and cook until slightly thickened. Stir in orange rind and cool.
• In large bowl, toss pineapple chunks, bananas, kiwis, and oranges together. Stir in cooled sauce. Put in refrigerator for 1 hour before serving.
• Serve with shredded coconut for a garnish on top.

TROPICAL PINEAPPLE SALAD

Steps:

• Halve the pineapple, cut away and discard the core, and scoop out the pineapple flesh. Reserve the shell.
• Roughly chop the flesh and toss with enough honey to sweeten.
• Halve the passion fruit, spoon out the pulp, and combine with the pineapple.
• Stir in the rum and chill for 30 minutes so the flavors marry.
• Spoon the fruit back into the shell and serve.

TROPICAL ROMAINE SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Cook bacon until crisp over medium high heat.
• Drain, crumble and set aside.
• Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl.
• Whisk in olive oil slowly.
• On a large platter, place Romaine lettuce, pinepple chunks and green onions.
• Pour dressing over and toss.
• Top with almonds, crumbled bacon and coconut and serve.