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.
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
GRILLED FRUIT SALAD WITH POPPYSEED DRESSING
Toasted coconut and creamy poppy seed dressing provide the finishing touch to this flavorful fruit salad.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan." Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
- Meanwhile, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangos. Cut fruit into 1/2-inch pieces.
- Toss fruit with the toasted coconut and dressing just before serving.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
CHICKEN STRAWBERRY SPINACH SALAD
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it's a refreshing lunch or light supper for two. -Ginger Ellsworth, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 438 calories, Fat 22g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 386mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 39g protein.
GRILLED VEGETABLE SALAD WITH POPPY SEED DRESSING
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. -Laura Mast, Defiance, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving., In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally., Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.
Nutrition Facts : Calories 219 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
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