GRILLED PINEAPPLE AND ONION SALAD
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium heat.
- Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
- Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
- Place all ingredients into a medium bowl and whisk together.
- Pour ingredients into a small bowl and whisk together.
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
PINEAPPLE TURKEY SALAD
"It never ceases to amaze me what you can do with fresh pineapple. I love it!" writes Stephanie Bremson, Kansas City, Missouri.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer., Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.
Nutrition Facts : Calories 342 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 106mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein.
GRILLED PINEAPPLE SALAD
Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.
Provided by S-Zirl
Categories Salad
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
- Preheat outdoor grill for medium-high heat and lightly oil the grate.
- Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
- Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
- Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g
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.
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
CHICKEN-PINEAPPLE SPINACH SALAD
Make and share this Chicken-Pineapple Spinach Salad recipe from Food.com.
Provided by Haversac
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Layer salad with spinach/lettuce mix, pea pods, green onion, pineapple & chicken.
- Top with dressing & enjoy!
- (You can adjust the amounts of the ingredients in the dressing to suit your taste, and if you want, season chicken with ginger & garlic!).
Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.4, Sodium 937.5, Carbohydrate 33.6, Fiber 5.9, Sugar 23.8, Protein 22.5
SPINACH SALAD WITH PINEAPPLE, PROSCIUTTO AND SHALLOT DRESSING
I can't wait to try this from the Sun-Sentinel, Feb. 28, 2008. The note above the recipe says that "This is a play on the original spinach salad; it can be served as a starter or offered alongside roasted chicken, pork or duck. The addition of pineapple adds sweetness and body. Baby arugula leaves would work well instead of spinach."
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.
- Add the shallots and reduce the heat to medium-low.
- Add salt and cook 4-5 minutes, until the shallots soften.
- Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.
- Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.
- Divide the spinach among the plates.
- Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.
- Spoon the warm dressing over each salad and serve immediately.
Nutrition Facts : Calories 129.6, Fat 11.4, SaturatedFat 1.6, Sodium 20.8, Carbohydrate 7.1, Fiber 0.9, Sugar 3.2, Protein 1.1
SPINACH SALAD WITH BERRIES AND GOAT CHEESE
I love the freshness of the berries, with the creaminess of the cheese, and crunch from the almonds! This is my perfect salad - and it is a fabulous base for some pan seared salmon, grilled shrimp, or chicken if you'd prefer to make it a heartier entrée salad!
Provided by Rebekah Rose Hills
Categories Spinach Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
- Drizzle salad with raspberry vinaigrette to serve.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 25.2 g, Cholesterol 29.9 mg, Fat 18.1 g, Fiber 7.7 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 496.9 mg, Sugar 14.4 g
PINEAPPLE COUSCOUS SALAD
Pineapple and green chilies flavor this salad from Margaret Pache. "I used to make this with rice, then decided to try couscous for something different," explains the Mesa, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.
Provided by Kim Marie C.
Categories Sauces
Time 33m
Yield 4 Kebobs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
- Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
- Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
- Slice red onion pieces in half and separate. Put to side.
- Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
- Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
- Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
- Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.
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