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Rocket and pineapple salad recipe

Rocket and pineapple salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

The slightly peppery taste of rocket is delicious with fresh pineapple in this green salad. Simple and lovely!

12 people made this

IngredientsServes: 4

  • Salad
  • 80g rocket leaves
  • 1/4 fresh pineapple - peeled, cored and chopped
  • 1/4 red onion, thinly sliced
  • 1 tablespoon freshly chopped coriander
  • Salad dressing
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • 1/4 teaspoon salt

MethodPrep:15min ›Ready in:15min

  1. Mix rocket, pineapple, red onion and coriander in a salad bowl.
  2. Whisk apple cider vinegar, olive oil, maple syrup and salt in a small bowl; pour dressing over salad and toss to coat.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (13)

by lutzflcat

This is not your everyday side salad (at least not in this house). This is something that I would expect to be served at a very nice restaurant. We just really enjoyed this simple and healthy salad. I didn’t measure the greens or pineapple, just threw them into a salad bowl, and then tossed with the dressing. The maple syrup provides a good contrast to the pungent vinegar, sweetening it just enough, perfect in my opinion. So, can you tell how much we liked this??? Skonkie, thanks for submitting your recipe, this will be made often in this house!-01 Nov 2013

by LilSnoo

Wow, this one's a winner! I made it for company and they were all super impressed with it. I had several requests for the recipe! What an amazing blend of flavors. I was unsure about the cilantro but don't leave it out! It really adds a nice touch to the overall flavor. This was eaten so fast I couldn't even take a picture - next time though, because there will be a next time! Super simple and very impressive!-15 Jun 2014


(Kerabu Nanas) Nyonya Pineapple Salad

Peel and cut pineapple into 1 cm pieces. Cut cucumber into 1cm cubes. Finely dice red onion and capsicum. Slice chilli lengthways and remove seeds and membrane then very finely slice.

Heat a fry pan or wok. Cut snake beans into 40mm lengths and dry fry for a few minutes. Allow to cool and add to rest of ingredients.

Pound the dry shrimp (or chop finely). Shave the palm sugar. Add to a bowl with the viegar and salt. Stir until sugar has dissolved.

Store salad in refrigerator until needed.

Before serving, add rocket to salad, toss then dress and garnish just before serving.

Optional: Make this a one dish wonder by wok tossing some peeled prawns, Squid tubes, scallops, or fish and adding to salad.

Who would have thought of pineapple as a salad base? The people of the Malacca Straights have been doing it for generations. Sweet, sour, spicy, tasty and healthy! Add some seafood and you have a fun meal everyone can enjoy.


Time To Enjoy The Salad

Most of the ingredients of this salad recipe use summer produce. So, naturally, summertime is the best time to enjoy this salad as you can get the products with the best quality.

But, there is no restriction on to when you can have this apple, melon and pineapple salad really. Because you now can get all sorts of fruits and vegetables pretty much all year long.

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Having said that though, this salad goes very well as an appetizer for your summer barbecues. Or, you can have it as a starter of your happy occasions such as Eid celebrations, festive holiday seasons, and Ramadan iftar.


Butternut, Rocket and Feta Salad with Balsamic Glaze

Finally I had some guests over that actually like vegetables. Since hubby doesn&rsquot come near veggies I have been left feeling like a crazy person with symptoms of withdrawal. Seriously.

How on earth does one cook veggies &ndash for only one person. Confusing? Barely. It&rsquos the truth. I hate cooking veggies for only me, half of it goes to waste, and it just doesn&rsquot taste right when it&rsquos not prepared by the buckets full.

As it goes, I decided to make this beautiful warm salad of Butternut, Rocket and Feta with a Balsamic Glaze as a side dish to a lovely Chicken Fricassee &ndash which by the way is unbelievably delicious. Don&rsquot be greedy now &ndash I will soon share that recipe too.

This Butternut salad though is the easiest side dish to prepare and can be served cold too, if you are not keen on wilted rocket. That just means that the rocket leaves become a little droopy and wet. Anyhow, either way is unequivocally pleasant.

It really is as simple as that. It is such a lovely autumn veggie dish and you can enjoy it as it is as a filling lunch. The peppery rocket goes so well with the sweet pumpkin and the creaminess of the feta cheese, combined with the tangy sticky sweetness of balsamic vinegar. Hope you enjoy!


(Kerabu Nanas) Nyonya Pineapple Salad

Peel and cut pineapple into 1 cm pieces. Cut cucumber into 1cm cubes. Finely dice red onion and capsicum. Slice chilli lengthways and remove seeds and membrane then very finely slice.

Heat a fry pan or wok. Cut snake beans into 40mm lengths and dry fry for a few minutes. Allow to cool and add to rest of ingredients.

Pound the dry shrimp (or chop finely). Shave the palm sugar. Add to a bowl with the viegar and salt. Stir until sugar has dissolved.

Store salad in refrigerator until needed.

Before serving, add rocket to salad, toss then dress and garnish just before serving.

Optional: Make this a one dish wonder by wok tossing some peeled prawns, Squid tubes, scallops, or fish and adding to salad.

Who would have thought of pineapple as a salad base? The people of the Malacca Straights have been doing it for generations. Sweet, sour, spicy, tasty and healthy! Add some seafood and you have a fun meal everyone can enjoy.


Oven-dried pineapple and bitter leaf salad

If you can’t get baby kale, increase the other leaves, rather than using regular kale. Serves four.

½ medium pineapple, trimmed and peeled
½ tsp caster sugar
¼ tsp chilli flakes
3½ tbsp olive oil
Salt
200ml pineapple juice
1 tsp wholegrain mustard
1 tbsp top-quality sherry vinegar
1-2 red chicories (or trevisano), trimmed and cut widthways into 1.5cm-wide strips
100g baby kale leaves
50g wild rocket (or regular rocket)

Heat the oven to 220C/425F/gas mark 7. Cut the pineapple lengthways into quarters, then cut out the core. Cut each quarter widthways into slices 1-2mm thick and put in a medium bowl (you should have about 350g sliced pineapple). Mix with the sugar, chilli, a teaspoon and a half of oil and a quarter-teaspoon of salt, then spread out on an oven tray lined with greaseproof paper. Bake for 15 minutes, until starting to caramelise, then set aside to cool.

In a small saucepan, bring the pineapple juice to a boil and cook rapidly for seven to eight minutes, until reduced right down to about two tablespoons of syrup. Tip into a medium bowl to cool, then whisk in the mustard, vinegar, remaining oil and a quarter-teaspoon of salt.

Put the leaves in a bowl, pour over the dressing and toss. Gently mix in the pineapple slices and serve.


Prawn and Pineapple Salad

Ingredients

  • 2 tbs balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 100ml olive oil, plus 2 tbs extra for frying
  • 1 small pineapple, peeled, cored
  • 450g (3 cups) fresh tiger prawns, peeled and deveined, tails intact
  • 250g (1 3/4 cups) cherry tomatoes, halved
  • 2 large carrots, peeled, grated
  • 50g (2 cups) rocket, washed
  • 1 small green oakleaf lettuce, roughly torn
  • Salt and black pepper

Method

Step 1.
Whisk together the balsamic vinegar, honey, mustard and a pinch of salt and pepper in a mixing bowl. Gradually whisk in the olive oil in a slow, steady stream until incorporated.

Step 2.
Cut the cored pineapple into thin slices and then into quarters, arranging them between four plates.

Step 3.
Heat 2 tablespoons of olive oil in a frying pan set over a high heat until hot. Season the prawns with salt and pepper. Add the prawns to the pan and stir-fry for about 3 minutes, or until pink and tender, tossing frequently.

Step 4.
Arrange prawns, cherry tomatoes, grated carrot, lettuce and rocket on top of pineapple on the plates. Spoon over the dressing before serving.


5 Easy Fruit Salad Recipes To Try At Home During Lockdown:

1. Fruit Cube salad

A rehydrating, wholesome salad with an eye-catching looks! This fruit salad, made in the shape of a Rubik's cube has the goodness of watermelon, kiwi, cantaloupe and pineapple. Topped with mint leaves, nuts and sesame seeds, it has a refreshing, crunchy flavour that is going to stay with you for long. Find the recipe here.

2. Jamun Salad

Healthy, refreshing and oh so delicious! Jamun or black plums are a quintessential summer fruit that goes well with salads. Tossed in a tasty dressing of extra virgin olive oil, lemon, chilli flakes and a pinch of salt, here is a fruit salad made with the goodness of mango and cucumber as well. Find the recipe here.

3. Pomegranate And Kiwi Salad

Here is a hearty mix of pomegranate kernels, chopped kiwi, lettuce leaves and cottage cheese. Topped with a tantalising dressing of mint leaves, garlic, mustard seeds, orange squash, lemon juice, extra virgin olive oil, salt and pepper powder, pomegranate and kiwi salad is perfect to be you go-to meal when in rush. It is wholesome, tasty and quick to prepare. Find the recipe here.

4. Watermelon Salad

Watermelon salad is the perfect way to keep your body hydrated through the day. It is a bowl of freshness with watermelon balls, lettuce along and rocket pine nuts, tossed with a sweet and tangy dressing of lemon and honey. Find the recipe here.

5. Mango Salad

Summers are incomplete without mangoes and a list of fruit salad recipes too can't end without mentioning mangoes! A true delight to the taste buds, this mango salad has flavours of parsley, red chillies, sea salt, peppercorns, pesto sauce, lemon juice orange juice and balsamic vinegar. Tossed with chopped mangoes, this can be a perfect mid-day meal for you. Find the recipe here.

Try these easy fruit salad recipes at home and let us know your experience in the comments section below.

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


Hawaiian Tortellini Salad

Ingredients

  • 1 (19 ounce) bag frozen cheese tortellini pasta
  • 2 orange bell peppers, cut into bite size pieces
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
  • 1 tablespoon granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
  • 2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
  • 1 teaspoon course ground black pepper

Instructions

  1. Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
  2. Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
  4. Serve and enjoy.

DONNA'S NOTES

  1. Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.
  2. If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).
  3. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright � The Slow Roasted Italian – All rights reserved.

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42 comments:

About as Hawaiian as Hawaiian pizza, which originated on the West Coast and was so-named to recognize the pineapple and ham. No matter- sounds great and I'm anxious to try it.

If you change ham to Spam, would it be Hawaiian then?

Hawaiian pizza originated in Canada

Spam is very popular in Hawaii.

colourful salad looks delicious

My good friends were married on Kauai. Very authentic ceremony right on the beach (Shipwreck's Beach, I think). Such a beautiful island. my favorite place in the world. Happy Anniversary!

have you ever tried something other than pineapple (allergic to). looks good would love to try it if didn't have pineapple.

tangerines are a great replacement! :)

Experiment! Try something, ANYTHING. IF you don't like it very much or not at all--- well try something else the next time!! Cooking is NOT rocket science, neither is making up your own recipe. That's what makes cooking and baking so much fun. Everyone has their own taste, likes/dislikes, maybe even an allergy---you will run across a recipe you will have to substitute an ingredient----you CAN do that. It's NOT going to ruin the dish!! Tweak it for your own individual needs. Donna's recipe would still be yummy with or without pineapple or a substitute fruit. Happy Cooking!

I think apples would be delicious

I could picture blueberries.

This also very good with chicken either canned or grilled, and try the balsimic vingegar and parmesian dressing yummmmm

Do I need to cook the pasta

Yes! That step is stated in the first part of the instructions.

Did you use cheese or meat filled tortellini?

IfI want to make the salad ahead, do I pour th dressing just before serving over the salad or you keep the sald with the dressing in the fridge?

I would add about 1/2 of the dressing when you mix it up. Refrigerate and then add the remaining dressing right before you serve it. This way it will still be creamy when you serve it. Otherwise your pasta may soak up all the dressing. Enjoy and let us know how it goes!


Summer Salad Recipes That You're Going To Want To Make Over And Over Again

A freshly prepared, delicious salad for lunch hits differently. Especially one that's jam-packed with all kinds of seasonal flavours (Mandarin Orange Salad, Avocado Chicken Salad, Greek Orzo Salad - the list goes on). And since many of us are working from home, or trying to improve our lunch-game, we've decided to pull together a selection of insanely-easy summer salads for you to give a go. For the ultimate summer inspiration, take a look out our best-tasting summer salad recipes now.

This Lebanese (or Syrian, depending who you ask 😉) salad is sure to improve whatever it's paired with. Bright, fresh herbs get friendly with sweet tomatoes and a sharp lemon dressing to create the salad equivalent of a breath of fresh air.

This classic tuna pasta salad is so tasty and keeps really well in the fridge, perfect for batch cooked lunches.

We cannot get enough of this Thai Beef Salad recipe. It's the perfect combination of sweet, sour and salty, and it uses gorgeously cooked rump steak as its main ingredient.

When it comes to summer salads, this one takes the cake. The mandarin oranges give it a burst of freshness while the Parmesan gives it a bite of sharpness and nuttiness. Its homemade poppy seed vinaigrette (super-simple!) is unbelievably addicting and takes this salad to the next level. Keep the extra vinaigrette in the fridge and use it on everything! Add some simple grilled chicken to turn this salad into a meal.


Watch the video: Arugula Salad with Goat Cheese and Pears. Salad Recipe (August 2022).