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.