Southwest Roasted Pepper Avocado Salad With Pineapple Vinaigrette Recipes

AVOCADO PINEAPPLE SALAD

Avocado Pineapple Salad image

Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.

Provided by Jackie

Categories Salad Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups cucumbers - peeled, seeded, and cubed
½ cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
¾ teaspoon salt
2 ½ cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Steps:

Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.7 g, Fat 5 g, Fiber 3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 4 g

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Tropical Salad with Pineapple Vinaigrette image

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

Provided by Marianne G

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

6 slices bacon
¼ cup pineapple juice
3 tablespoons red wine vinegar
¼ cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
½ cup chopped and toasted macadamia nuts
3 green onions, chopped
¼ cup flaked coconut, toasted

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.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g

SOUTHWEST ROASTED PEPPER AND AVOCADO SALAD W/PINEAPPLE VINAIGRET

Southwest Roasted Pepper and Avocado Salad W/Pineapple Vinaigret image

Make and share this Southwest Roasted Pepper and Avocado Salad W/Pineapple Vinaigret recipe from Food.com.

Provided by Outta Here

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup frozen pineapple concentrate
3 tablespoons champagne vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 pinch ground black pepper
1 1/2 teaspoons fresh spearmint, chopped
4 ounces fresh spinach, wash, patted dry and thinly sliced (2 cups)
4 ounces romaine lettuce, washed, patted dry and thinly sliced (2 cups)
1/4 cup red onion, thinly sliced
1 small roma tomato, thinly sliced
8 tablespoons roasted red and yellow peppers, diced (from a jar, 4 tbls. each)
1/2 avocado, peeled and mashed
8 -12 tortilla chips, for garnish (packaged, or make your own)

Steps:

For vinaigrette, combine all ingredients in a blender and mix well.
In a large bowl, combine spinach, romaine, onion and tomato. Add vinaigrette and mix well.
Divide into 4 portions on chilled salad plates. Arrange 1 tablespoon each of the red and yellow peppers over the greens and top with 1 tablespoon mashed avocado.
Garnish with 2 or 3 tortilla chips on each plate.

Nutrition Facts : Calories 375.4, Fat 19.5, SaturatedFat 2.5, Sodium 394.9, Carbohydrate 47.8, Fiber 6.2, Sugar 9.8, Protein 6.3

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