Pineapple Spinach Salad Food
HAWAIIAN SPINACH SALAD
Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MANGO PINEAPPLE SHRIMP SALAD
With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 17m
Number Of Ingredients 11
Steps:
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPINACH-PINEAPPLE SALAD
A refreshingly light, tangy side salad. The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it.
Provided by ReluctantCook
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
PINEAPPLE & AVOCADO SALAD
This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.
Provided by Darra Goldstein
Categories Diabetic Fruit Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
- Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
- Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with 1/4 teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 19.6 g, Fat 12.8 g, Fiber 5 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 74.8 mg, Sugar 11.7 g
BABY SPINACH 'N PINEAPPLE SALAD
This is a wonderful spinach salad with pineapple chunks, crispy fried bacon, hard cooked eggs and green onions. The dressing which includes pineapple juice, sesame seeds and ground ginger should be made ahead and chilled for several hours so that the flavors mingle. Really good!
Provided by Marie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place spinach in a salad bowl and top with rest of salad ingredients.
- Refrigerate until serving time.
- Heat salad oil in a skillet and add the sesame seeds and brown.
- Add remaining dressing ingredients and mix well.
- Transfer mixture to a covered jar and refrigerate for several hours.
- Shake well before using.
Nutrition Facts : Calories 410.1, Fat 33.6, SaturatedFat 8, Cholesterol 116.4, Sodium 343, Carbohydrate 20.2, Fiber 2.4, Sugar 15.9, Protein 9.2
AVOCADO PINEAPPLE SALAD
Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.
Provided by Jackie
Categories Salad Fruit Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.7 g, Fat 5 g, Fiber 3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 4 g
FROZEN PINEAPPLE AND SPINACH SMOOTHIE
Needed to create a smoothie for mom to get more fiber into her and she absolutely loved this!
Provided by Sharon Dyson-Demers
Categories Green Smoothies
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Thaw frozen pineapple chunks for 5 minutes.
- Combine pineapple chunks, spinach, yogurt, milk, and chia seeds in an electric blender and process until smooth, about 2 minutes.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 85.1 g, Fat 7.1 g, Fiber 9.8 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 25.7 mg, Sugar 58.2 g
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1 small pineapple, peeled, cored, and quartered lengthwise. 1 Tbsp canola oil (15 mL) 1 – 5 oz baby spinach, (150 g pkg) In small non-stick pan …
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- In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together. Add shallot, vinegar, and basil and mix well. Slowly add canola oil, whisking continuously, until incorporated. Season with salt and pepper.
- Preheat gas barbecue to medium high. Brush two quarters of the pineapple with canola oil. Place pineapple on the barbecue and grill for about 5 minutes, flipping once and rotating twice, until grill marks appear and pineapple has softened. Remove from heat and let cool. Cut pineapple into ½ inch chunks.
- Place a handful of spinach into the center of each plate. Top with bacon pieces and pineapple chunks. Drizzle with dressing and garnish with fresh raspberries.
PINEAPPLE SPINACH SALAD - THE FOOD CHARLATAN
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5/5 (1)Total Time 7 minsCategory SaladCalories 544 per serving
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5/5 (1)Total Time 7 minsCategory SaladCalories 544 per serving
- Add the brown sugar and stir again. Stir occasionally until the sugar starts to caramelize, about 2-5 minutes.
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Transfer the salad to plates, top with the pineapple and serve with lime wedges. Notes One Serving 270 calories, 20.9 gm total fat, 3.1 gm saturated fat, 23 gm carb.
From foodandwine.com
Servings 4Total Time 25 mins
From foodandwine.com
Servings 4Total Time 25 mins
- Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown.
- In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges.
PIRI PIRI SCALLOPS WITH SPINACH-PINEAPPLE SALAD | BETTER ...
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From bhg.com
4.5/5 (2)Calories 467 per serving
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- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. For piri piri sauce, in a food processor or blender combine lime juice, chili sauce, garlic, paprika, and salt. Cover and pulse with several on/off turns or blend until smooth. With processor or blender running, gradually add olive oil in a slow, steady stream through the opening in the lid; process or blend until oil is incorporated.
- Set aside 1/4 cup of the piri piri sauce. Place scallops in a resealable plastic bag set in a bowl; pour the remaining piri piri sauce over scallops. Seal bag; turn to coat scallops. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover and grill as above).
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Add in the brown sugar, stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool. In a …
From realmomkitchen.com
Estimated Reading Time 1 min
From realmomkitchen.com
Estimated Reading Time 1 min
- In a medium skillet, melt the butter. Add in the pecans and stir to coat. Add in the brown sugar, stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool.
- In a bowl, add the pineapple, spinach, cheese, and cooled pecans. Drizzle with half the dressing. Toss to coat. add more dressing as needed. Serves 6-8 as a side salad.
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Step 2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended. …
From myrecipes.com
4/5 (13)Total Time 20 minsServings 4Calories 313 per serving
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- Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
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COMMENTS ON: PINEAPPLE SPINACH SALAD
I had never made a spinach pineapple salad before and the first will certainly not be the last. We almost always have fresh pineapple in the fridge and fresh spinach as well. This was not only super delicious but a life saver for me as well. What? No salad makings for dinner? Just a patient container with the spinach. The only change I had to make was using goat cheese instead of …
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PINEAPPLE SPINACH SALAD
This week I had the chance to make another one of my favorite recipes. I am not sure where this recipe originated. I was at Meijer (at store in my area) one day, and there was a women giving out samples of this delicious salad. She was serving it because several of the ingredients were on sale that week. She gave me th
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Recipe From food.com. Provided by ReluctantCook. Categories Salad Dressings. Time 10m. Yield 4-6 serving(s) Number Of Ingredients 7. Ingredients; 6 ounces baby spinach leaves: 1/2 orange, peeled and sliced: 16 black olives: 1/2 cup pineapple chunk: 1/4 cup pineapple juice : 1/2 teaspoon chili powder: 2 tablespoons canola oil mayonnaise: Steps: Toss together salad …
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