Tropical Green Salad Recipes

Steps:

• In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
• In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
• Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
• In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.

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:

• Combine all ingredients and chill.
• Shake well before serving.

Steps:

• Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
• In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

Steps:

• In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. , Shake dressing before serving; pour desired amount over salad and toss to coat.

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.

Steps:

• FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
• In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
• Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
• Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
• Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table.