Recipe: Crunchy Island Pineapple Tossed Salad

Crunchy Island Pineapple Tossed Salad was served at Souplantation and Sweet Tomatoes as part of their seasonal pre-made salad menu.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2011.

Note that this makes 4 cups of dressing, though you’ll only need 1/2 cup for the actual salad.



  • 9 fluid ounces pineapple juice concentrate (no water added)
  • 9 fluid ounces seasoned rice vinegar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 ounces minced shallots
  • 14 fluid ounces canola oil

Blend pineapple juice concentrate, vinegar, salt, pepper andshallots. Slowly add oil and blend until emulsified. Season to taste with salt and pepper. Makes 4 cups dressing.


  • 4 cups chopped romaine
  • 4 cups chopped iceberg
  • 1 cup wonton strips
  • 1 cup pineapple tidbits
  • 1 1/2 cups shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup julienne sliced red bell peppers
  • 1/4 cup sliced green onions
  • 1/2 cup Pineapple Vinaigrette

Combine ingredients and toss.

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