Arugula Pineapple Salad

"Recipe by Canadian chef Anna Olson. Posted for ZWT4."
 
Download
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
Ready In:
15mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
  • Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
  • Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
  • Sprinkle with toasted pine nuts and shaved cheese.
  • Season lightly with salt and pepper, then drizzle with dressing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Excellent! The only change I made to the dressing was adding about one tablespoon of honey. Also, I chose to use mandarin oranges and Craisins (dried cranberries) instead of pineapple. Will definitely be making this again.
     
  2. Easy, quick and delicious! I did use canned pineapple tidbits because fresh doesn't taste so great by the time it arrives from its original location. View my menu here: http://www.food.com/recipe/three-sisters-soup-410371. Reviewed for Veg Tag/February.
     
  3. This is excellent!! Ginette
     
  4. A nice summer salad We both found this recipe to be quite good! Well worth trying. I chose to add some herbs to this salad pineapple sage, and pineapple mint.
     
Advertisement

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes