Tropical Breeze Salad Recipes

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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

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

TROPICAL BREEZE FRUIT SALAD



Tropical Breeze Fruit Salad image

This fruit salad is different from other fruit salads because the dressing is raspberry vinaigrette. Something different and new for me to use, since I commonly associate vinaigrette to salads of leafy greens. But it is yummy and worth a try!

Provided by Redneck Epicurean

Categories     Fruit

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (20 ounce) can pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 large banana, cut into 1/2-inch slices (about 1 cup)
1 cup angel flake coconut
1/3 cup raspberry vinaigrette dressing
1/2 cup chopped macadamia nuts or 1/2 cup pecans

Steps:

  • Chill cans of fruit and vinaigrette bottle in the fridge for several hours before assembling.
  • In a medium bowl, combine the pineapple, mandarin oranges, banana, coconut and vinaigrette.
  • Stir together until just blended.
  • Cover and chill for 1 hour.
  • Stir in nuts and serve.

Nutrition Facts : Calories 348.1, Fat 19.2, SaturatedFat 7.4, Sodium 51.5, Carbohydrate 47.3, Fiber 6.5, Sugar 34.4, Protein 3.7

SEA BREEZE SALAD



Sea Breeze Salad image

I love the lemon-lime flavor combination of this jello salad..so refreshing! I like to serve this with our ham dinner on Easter Sunday.

Provided by Hazeleyes

Categories     < 60 Mins

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages lemon Jell-O gelatin
1 (3 ounce) package lime Jell-O gelatin
2 cups boiling water
2 cups cold water
1 cup drained crushed pineapple
1 (15 ounce) can lemon pie filling
2 cups whipped cream

Steps:

  • Dissolve the jello mixes into the boiling water. Stir well.
  • Add the cold water.
  • Chill until thickened, then stir in the lemon pie filling and whip until well blended.
  • Reserve 1 cup of this mixture.
  • Add pineapple to the remaining jello mixture.
  • Pour into a 9x13 glass dish, or a decorative glass bowl and refrigerate until set.
  • Fold the 2 cups whipped cream into the reserved jello mixture.
  • Spread on top on the salad.
  • Chill until set.

CREAMY TROPICAL FRUIT SALAD



Creamy Tropical Fruit Salad image

I needed a speedy salad for a luncheon recently, used what I had available and everyone loved it! Light, fluffy and full of fruit, this salad could double as a healthy dessert. You can also tuck it into the kids' lunchboxes for a fun school-day treat. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) mixed tropical fruit, drained
1 can (11 ounces) mandarin oranges, drained
1 medium banana, sliced
1 cup miniature marshmallows
1-1/2 cups vanilla yogurt
1/4 cup sweetened shredded coconut
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 290 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 59g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

  • Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

TROPICAL BREEZE PEACHY SALAD



Tropical Breeze Peachy Salad image

Make and share this Tropical Breeze Peachy Salad recipe from Food.com.

Provided by pammyowl

Categories     Healthy

Time 40m

Yield 1 salad

Number Of Ingredients 7

1/4 cup arborio rice, uncooked
1 (15 ounce) can canned peach slices, undrained
1/4 cup raisins
2 tablespoons rum
1 tablespoon lime juice
1/4 cup desiccated coconut
1 dash salt

Steps:

  • Cook the rice.
  • Dice the peaches, reserving liquid.
  • Soak the raisins in the rum to plump, discard any leftover rum.
  • Toss all the ingredients together, using the reserved peach juice as the sauce, if desired.
  • Chill at least 2 hours.

Nutrition Facts : Calories 458.5, Fat 6.4, SaturatedFat 5.7, Sodium 221.3, Carbohydrate 82.3, Fiber 5.1, Sugar 31.1, Protein 5.2

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