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.

Ingredients

PINEAPPLE VINAIGRETTE DRESSING

• 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.

SALAD

• 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.