HAWAIIAN SALAD
This is a recipe I found on Taste of Home site that I modified to add another veggie and some seasoning. This salad is more on the sweet side versus being a tangy vinegar type of dressing.
Provided by diner524
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, carrots, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice, taste and then add salt and pepper to taste. Pour over salad; toss to coat.
Nutrition Facts : Calories 194.2, Fat 12.9, SaturatedFat 5, Cholesterol 24.9, Sodium 284, Carbohydrate 15, Fiber 1.5, Sugar 9, Protein 6.1
HAWAIIAN SALAD
To add a refreshing spark to any meal, try this tempting salad with tropical flair. A few simple ingredients are easily combined to make a memorable salad. We always empty the bowl. -Lisa Andis, Morristown, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 228mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
HAWAIIAN FRUIT SALAD
A simple dressing made with flavored yogurt coats this refreshing combination of fresh and canned fruit. It looks spectacular when presented in a pineapple boat and sprinkled with toasted coconut.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.
Nutrition Facts : Calories 203 calories, Fat 5g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 55mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
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HAWAIIAN STYLE SALAD RECIPE WITH GOAT CHEESE - A FOODCENTRIC LIFE
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Ratings 2Category SaladCuisine HawaiianTotal Time 15 mins
- With a rack placed at the center level, pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a paring knife, about 40 minutes depending on the size.
- While the beets are roasting, make the vinaigrette. Whisk oil, vinegar, yolk, garlic and shallot together in a small bowl until creamy. Season with salt and pepper. If vinaigrette is made ahead of time, refrigerate until serving due to the raw egg yolk. Re-whisk if needed.
- Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. If you are concerned with your hands turning purple, wear disposable food handler gloves while working with the beets.
- To assemble your salad, divide the greens between plates, add your fruit and vegetable bits, and add the goat cheese. Drizzle sparingly with the vinaigrette.
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- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
- Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
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