Pineapple Vegetable Salad Recipes

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

Steps:

• 1. Stir Jell-O into the 2 cups boiling water until completely dissolved. Combine reserved pineapple juice with enough cold water to make 1 1/2 cups. Stir the cold liquid into the Jell-O. Refrigerate this for 1 1/2 to 2 hours, until thickened enough to hold fruit in suspension.
• 2. When beginning to set, stir in the drained pineapple, cabbage, and carrots until well-mixed. Pour into a 2 quart casserole dish or gelatin mold, or an 8x8x2-inch pan. Refrigerate until firm.
• 3. This may be unmolded onto a serving plate if you desire, but I always just leave it in the dish and scoop it out to serve.
• 4. Sometimes I mix 1/2 cup Miracle Whip with about 2/3 cup cool whip until well blended, and spread it over the top, or else dollop on top of the servings, but this is not necessary.

Steps:

• To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.
• To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

Steps:

• In a small saucepan, combine carrots with boiling water and salt. Return to a boil and reduce heat cover tightly and cook for 5 minutes. Add zucchini cover. Remove from heat and let stand until vegetables are cool drain and chill. Halve each pineapple lengthwise and carefully cut out fruit, leaving a 1/2 -inch shell. Place each pineapple half on an individual serving plate. Cut pineapple into chunks and drain. Combine carrots, zucchini, pineapple and green onions and fill each pineapple shell. Top each with optional scoop of cottage cheese. Garnish with almonds. Serve with Creamy French Dressing or Italian Herb Dressing.Note: If fresh pineapple is not available, use 2 cups canned pineapple chunks. Drain vegetables and pineapple spoon into a lettuce-lined serving bowl. If desired, cover four salad plates with lettuce leaves, spoon on pineapple mixture and top with a small scoop of cottage cheese.