Pineapple Salad Food

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

PINEAPPLE SALAD WITH VANILLA CUSTARD SAUCE

Steps:

• Make the pineapple salad: Toss the pineapple, mint, lime juice and superfine sugar in a large bowl. Cover and refrigerate until ready to serve.
• For the custard, first prepare an ice bath. Place the milk in a large metal bowl set over a saucepan filled with 1 inch water. Slice open the vanilla bean lengthwise, scrape the seeds into the milk and discard the pod. Stir to combine.
• Heat the double boiler over medium heat until the milk is steaming but not boiling. Turn off the heat. Combine 1/4 cup of the warm milk with the egg yolks in a small bowl, stirring constantly. Add another 1/4 cup of milk, stirring constantly to warm the egg yolks. Pour the egg-and-milk mixture into the remaining milk in the double boiler. Stir in the granulated sugar. Turn on the heat to medium and cook, stirring constantly, until the mixture thickens slightly, about 10 minutes. (The custard should thickly coat the back of a wooden spoon.)
• Remove from the heat and put the metal bowl in the ice water bath. Stir in the nutmeg. Stir the custard from time to time until it becomes very cold. When the custard is cold, drizzle some over each serving of pineapple salad and serve the extra custard on the side.

PINEAPPLE CHICKEN SALAD WITH PECANS

Steps:

• In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

HOT PINEAPPLE SALAD

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.

FRESH PINEAPPLE SALAD

Steps:

• Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
• Cut off top of pineapple; cut pineapple into fourths.
• Cut fruit from rind, remove core and "eyes".
• Slice each fourth lengthwise and then crosswise into chunks.
• Toss pineapple chunks, apple and green onions with dressing.
• Place romaine in bowl, mound fruit in center.

SWEET PINEAPPLE SALAD

Steps:

• Mix all ingredients in large bowl. Serve immediately.

SPICY PINEAPPLE SALAD

Steps:

• In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.

HOT PINEAPPLE SALAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine pineapple, sugar, flour and cheese.
• Transfer to an 8-by-8-inch, 1 1/2 quart baking dish.
• Top with crushed crackers and drizzle with melted butter.
• Bake for 35 minutes.
• Let stand 10 minutes before serving.

PINEAPPLE FLUFF SALAD

Steps:

• Mix cottage cheese and dry gelatin mix in large bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hr.

CREAMY PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.