Tropical Green Salad Food

HAWAIIAN SALAD

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.

TROPICAL GREEN SALAD

Steps:

• FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
• In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
• Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
• Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
• Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

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.

SUPER SIMPLE TROPICAL DRESSING

Steps:

• Combine all ingredients and chill.
• Shake well before serving.

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.