Tropical Romaine Salad With Pineapple Vinaigrette 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

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE



Tropical Salad With Pineapple Vinaigrette image

I had a similar salad at Sweet Tomatoes, but this one is even better. I found a recipe online at Allrecipes, but tweaked it to my own tastes. Toasting the coconut and macadamia nuts is important!

Provided by mykidslightmylife

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

6 slices bacon, browned & crumbled
1/2 cup fresh pineapple
1 tablespoon red wine vinegar
2 tablespoons olive oil
3 teaspoons sugar (can use Splenda) (optional)
fresh ground black pepper
salt
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
1 cup chopped and toasted macadamia nuts
3 green onions, chopped (optional)
1/4 cup flaked coconut, toasted

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.

Nutrition Facts : Calories 517.8, Fat 49.2, SaturatedFat 11.4, Cholesterol 23.1, Sodium 303.1, Carbohydrate 16.7, Fiber 5.4, Sugar 9.8, Protein 7.9

PINEAPPLE VINAIGRETTE



Pineapple Vinaigrette image

From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.

Provided by WiGal

Categories     < 4 Hours

Time 1h5m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 8

1 cup pineapple juice
1/2 cup extra light olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon red pepper
2 garlic cloves, minced

Steps:

  • In a medium bowl, combine all and whisk until well blended.
  • She does say to chill for an hour, but think the flavors would be stronger the longer it chills.

Nutrition Facts : Calories 110.8, Fat 10.8, SaturatedFat 1.5, Sodium 122.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.1

TROPICAL CHICKEN SALAD WITH PINEAPPLE



Tropical Chicken Salad With Pineapple image

Serve on a bed of green in a hollowed out pineapple half with crackers for an appetizer, in a wrap or on your favorite bread with lettuce and tomatoes. You won't need much mayo because of the juiciness of the pineapple distributes moisture keeping the fat down.

Provided by Rita1652

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb cooked chicken, shredded
1/2 cup crushed pineapple, drained
1 tablespoon celery, diced (optional)
1 tablespoon pecans, toasted and chopped (optional)
1/2 teaspoon gingerroot, minced
2 tablespoons red onions, minced
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 tablespoon fresh parsley, minced (cilantro)
1/4 cup low-fat mayonnaise
salt and pepper
4 flour tortillas (optional)

Steps:

  • Mix dressing ingredients together.
  • Add pineapple, celery, water chestnuts and chicken to dressing.
  • Serve in a wrap or on a bed of greens.

Nutrition Facts : Calories 215.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 85.1, Sodium 100.8, Carbohydrate 6.4, Fiber 0.5, Sugar 4.8, Protein 28.8

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