Tropical Tossed Salad Recipes

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HAWAIIAN SALAD

To add a refreshing spark to any meal, try this tempting salad with tropical flair. A few simple ingredients are easily combined to make a memorable salad. We always empty the bowl. -Lisa Andis, Morristown, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5



Hawaiian Salad image

Steps:

  • Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.

Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 228mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

3/4 cup pineapple tidbits with juice
6 to 8 cups torn salad greens
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon sugar

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

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



Tropical Salad with Pineapple Vinaigrette image

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

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

TROPICAL ISLAND FRUIT SALAD

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4



Tropical Island Fruit Salad image

Steps:

  • Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS

Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Tropical Fusion Salad with Spicy Tortilla Ribbons image

Steps:

  • Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 serrano peppers, seeded and chopped
2 tablespoons lime juice
1 tablespoon cider vinegar
2 garlic cloves, minced
2 teaspoons ground ancho chile pepper, divided
1/4 teaspoon sugar
1/4 teaspoon salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

TROPICAL CHICKEN SALAD

Provided by Michele Sbrana

Categories     Salad     Chicken     Leafy Green     Bake     Quick & Easy     Raspberry     Mango     Papaya     Mint     Walnut     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 11



Tropical Chicken Salad image

Steps:

  • Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
  • Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

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