Baby Greens With Pineapple Vinaigrette Recipes

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.

TOSSED GREENS WITH PINEAPPLE, APPLE AND FETA CHEESE

Steps:

• Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside.
• In a large bowl, combine greens, apples, pineapple, onion, and cheese.
• Pour dressing over the fruit and vegetables and toss gently to coat.
• Serve immediately.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.;

BABY GREENS WITH ALMOND VINAIGRETTE

Steps:

• Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
• Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
• In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
• In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
• Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
• When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.

PINEAPPLE VINAIGRETTE

Steps:

• In a medium bowl, combine all and whisk until well blended.
• She does say to chill for an hour, but think the flavors would be stronger the longer it chills.

BABY GREENS WITH PINEAPPLE VINAIGRETTE

Steps:

• In a large serving bowl, whisk together pineapple, vinegar, garlic powder, salt and pepper.
• Add greens and toss to coat before serving.