Tropical Salad Recipes

Steps:

• Arrange avocado, papaya, and cantaloupe on a plate. Drizzle with lemon juice. Garnish with basil.

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 the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Combine fruit; spoon onto platter.
• Mix remaining ingredients until blended.
• Drizzle sour cream mixture over fruit just before serving.

Steps:

• Stir juice from 2 cans pineapple together in saucepan with honey, lime juice, coconut milk and corn starch. Bring to simmering and cook until slightly thickened. Stir in orange rind and cool.
• In large bowl, toss pineapple chunks, bananas, kiwis, and oranges together. Stir in cooled sauce. Put in refrigerator for 1 hour before serving.
• Serve with shredded coconut for a garnish on top.

Steps:

• In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool., In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat.

Steps:

• Drain fruit salad, reserving 3/4 cup juice.
• Combine dry gelatin mix and lime zest in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice and reserved fruit salad juice.
• Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Whisk sour cream into remaining gelatin mixture until blended; stir in fruit salad. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

Steps:

• For the dressing, wisk together first eight ingredients. Add cucumber, avacado, mango, cilantro and red onion if using. Toss gently then chill.
• Serve within a few hours.