ISLAND FRUIT SALAD
I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
10,000 ISLAND DRESSING WITH LAYERED SALAD
Provided by Guy Fieri
Time 1h45m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours.
- Salad: Preheat the oven to 350 degrees F.
- Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces.
- Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel.
- In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately.
ISLAND FRUIT AND MIXED GREEN SALAD
Provided by Food Network
Time 12m
Yield 8 portions
Number Of Ingredients 12
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.
PACIFIC ISLAND FISH SALAD
The Oceanian people couldn't have come up with a better dish than this Pacific Island Fish Salad, specially when it comes to culinary creativity. Posted for ZWT7.
Provided by Artandkitchen
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
- Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
- Put in a strainer. Keep only 1/4 cup of the juice.
- Chill.
- Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
- Just before serving combine the fish with the vegetables and toss in coconut milk.
Nutrition Facts : Calories 168.8, Fat 6.3, SaturatedFat 5.8, Sodium 29.9, Carbohydrate 28.9, Fiber 2.2, Sugar 23.2, Protein 1.8
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