Green Island Salad With Pineapple Cilantro Vinaigrette Recipes

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.

Steps:

• FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
• FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
• TO SERVE: Drizzle dressing over the salad and enjoy!

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

Steps:

• Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
• Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
• Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
• For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

Steps:

• Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
• With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
• For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
• Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

Steps:

• Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
• Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

Steps:

• In a large bowl, combine the fruits. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Chill until serving.