Tropical Salad With Domaine De Canton Vinaigrette Food

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.

TROPICAL SALAD WITH DOMAINE DE CANTON VINAIGRETTE

Steps:

• Slice the mango, heart of palm, tomatoes, and avocadoes 1/4 in. thick. In a medium-mixing bowl, combine lime juice, lemon juice, Domaine de Canton, ginger, shallot, and lime zest. Slowly whisk in the canola oil and season with salt and pepper. Reserve. To serve, fan the slices of mango, heart of palm, tomato, and avocado intermittently around each of the 6 plates. Season with salt and pepper, and drizzle with vinaigrette. Place baby field greens and mint in a mixing bowl. Season to taste, and dress with the vinaigrette. Place a small mound of greens in the center of each plate and serve immediately. Serves 6 Recipe by Eric Ripert, Le Bernadin

TROPICAL ROMAINE SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Cook bacon until crisp over medium high heat.
• Drain, crumble and set aside.
• Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl.
• Whisk in olive oil slowly.
• On a large platter, place Romaine lettuce, pinepple chunks and green onions.
• Pour dressing over and toss.
• Top with almonds, crumbled bacon and coconut and serve.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In blender, combine pineapple, red wine vinegar, oil, sugar, pepper and salt. Blend until pineapple is smooth and ingredients are incorporated.
• In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon., In a small bowl, whisk the pineapple juice, oil, red wine vinegar, honey, salt and pepper. Pour over salad; toss to coat. Sprinkle with coconut.

TROPICAL VINAIGRETTE

Steps:

• Add all ingredients into a blender, except boiling water. Blend until smooth.
• Add boiling water. Allow to stand up to 1 hour. Shake before using.

CREAMY TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.