Creamy Caribbean Green Salad 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

CARIBBEAN COLESLAW RECIPE



Caribbean Coleslaw Recipe image

Creamy Caribbean Coleslaw Recipe - A unique spin on classic southern coleslaw with shredded coconut, golden raisins, lime juice, and allspice. Gluten Free & Dairy Free!

Provided by Sommer Collier

Categories     Side Dish

Time 10m

Number Of Ingredients 9

14 ounces shredded cabbage slaw mix
3/4 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup chopped scallions
1/2 cup low-fat mayonnaise ((gluten-free))
2 tablespoons fresh lime juice
1 teaspoon Mrs. Dash seasoning blend
1/2 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • Pour the cabbage slaw mix into a salad bowl. Add the shredded coconut, raisins, and scallions.
  • In a small mixing bowl, mix the mayonnaise, lime juice, Mrs. Dash, allspice, and salt.
  • Scoop the dressing into the slaw and toss well to coat. Chill until ready to serve.

Nutrition Facts : ServingSize 0.5 cups, Calories 120 kcal, Carbohydrate 16 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 283 mg, Fiber 2 g, Sugar 11 g

CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING



Caribbean Chicken Salad with Mango Dressing image

A recipe for grilled Caribbean Chicken Salad packed with crisp veggies, black beans, juicy chicken and sweet oranges, topped with a tangy mango dressing.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 50m

Number Of Ingredients 19

4 tablespoons reduced sodium soy sauce
4 tablespoons extra virgin olive oil
2 tablespoons brown sugar (light or dark)
2 teaspoons ground ginger
4 thin cut chicken breasts* (about 12 ounces)
1/2 small red onion (thinly sliced)
18 ounces chopped romaine lettuce (leafy greens and hearts)
2 red bell peppers (cored and diced)
1 cup canned reduced-sodium black beans (rinsed and drained)
15 ounces mandarin oranges in light syrup (drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple))
Fresh cilantro (for serving)
1 large mango* (peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks)
1/3 cup freshly squeezed lime juice ((about 2 medium size limes, though you may need additional if the limes are not very juicy))
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
3 tablespoons extra virgin olive oil

Steps:

  • Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
  • Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
  • Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
  • Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
  • In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

Nutrition Facts : ServingSize 1 (of 4) with 2 tablespoons of mango dressing, Calories 371 kcal, Carbohydrate 46 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 591 mg, Fiber 8 g, Sugar 30 g

CREAMY CARIBBEAN GREEN SALAD



Creamy Caribbean Green Salad image

Sweet chunks of mango and pineapple give this green salad its Caribbean appeal, while a mix of mayo and Italian dressing brings the creamy.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings, about 2 cups each

Number Of Ingredients 9

3 cups torn mixed salad greens
1/2 cup fresh pineapple chunks (1 inch)
1/4 cup mango chunks (1 inch)
1/3 cup cherry tomatoes, halved
2 Tbsp. KRAFT Real Mayo
1 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. orange juice
1 Tbsp. chopped fresh cilantro
1 green onion, sliced

Steps:

  • Toss salad greens, pineapple, mangos and tomatoes in salad bowl.
  • Mix mayo, dressing, juice and cilantro. Drizzle over salad just before serving.
  • Add onions; toss lightly.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

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