Arugula Pineapple Salad

Total Time
Prep 15 mins
Cook 0 mins

Recipe by Canadian chef Anna Olson. Posted for ZWT4.

Ingredients Nutrition


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

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.

dojemi June 07, 2014

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: Reviewed for Veg Tag/February.

COOKGIRl February 08, 2013

This is excellent!! Ginette

cot1951 July 13, 2008