Pineapple Spinach Salad Recipes
HAWAIIAN SPINACH SALAD
Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE
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
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
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
BABY SPINACH 'N PINEAPPLE SALAD
This is a wonderful spinach salad with pineapple chunks, crispy fried bacon, hard cooked eggs and green onions. The dressing which includes pineapple juice, sesame seeds and ground ginger should be made ahead and chilled for several hours so that the flavors mingle. Really good!
Provided by Marie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place spinach in a salad bowl and top with rest of salad ingredients.
- Refrigerate until serving time.
- Heat salad oil in a skillet and add the sesame seeds and brown.
- Add remaining dressing ingredients and mix well.
- Transfer mixture to a covered jar and refrigerate for several hours.
- Shake well before using.
Nutrition Facts : Calories 410.1, Fat 33.6, SaturatedFat 8, Cholesterol 116.4, Sodium 343, Carbohydrate 20.2, Fiber 2.4, Sugar 15.9, Protein 9.2
SPINACH-PINEAPPLE SALAD
A refreshingly light, tangy side salad. The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it.
Provided by ReluctantCook
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
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Estimated Reading Time 1 min
- In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together. Add shallot, vinegar, and basil and mix well. Slowly add canola oil, whisking continuously, until incorporated. Season with salt and pepper.
- Preheat gas barbecue to medium high. Brush two quarters of the pineapple with canola oil. Place pineapple on the barbecue and grill for about 5 minutes, flipping once and rotating twice, until grill marks appear and pineapple has softened. Remove from heat and let cool. Cut pineapple into ½ inch chunks.
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From eatingwell.com
Category Healthy Chicken Salad Recipes
Calories 421 per serving
Total Time 30 mins
- In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.
- Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165 degrees F), about 5 to 7 minutes. Remove from heat; set aside.
- In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.
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4.5/5 (2)
Calories 467 per serving
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. For piri piri sauce, in a food processor or blender combine lime juice, chili sauce, garlic, paprika, and salt. Cover and pulse with several on/off turns or blend until smooth. With processor or blender running, gradually add olive oil in a slow, steady stream through the opening in the lid; process or blend until oil is incorporated.
- Set aside 1/4 cup of the piri piri sauce. Place scallops in a resealable plastic bag set in a bowl; pour the remaining piri piri sauce over scallops. Seal bag; turn to coat scallops. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover and grill as above).
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From realmomkitchen.com
Estimated Reading Time 1 min
- In a medium skillet, melt the butter. Add in the pecans and stir to coat. Add in the brown sugar, stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool.
- In a bowl, add the pineapple, spinach, cheese, and cooled pecans. Drizzle with half the dressing. Toss to coat. add more dressing as needed. Serves 6-8 as a side salad.
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From foodandwine.com
Servings 4
Total Time 25 mins
- Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown.
- In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges.
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