Mixed Greens, Pineapple & Pecan Salad

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READY IN: 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Cilantro Lime Vinaigrette
  • 1
    tablespoon chopped shallot
  • 1
    serrano chili, quartered, seeded and chopped
  • 2
    tablespoons fresh orange juice
  • 1
    tablespoon fresh lime juice
  • 12
  • salt and pepper, to taste
  • Salad (use 3/4 cup cilantro lime vinaigrette)
  • 1
    fresh pineapple, peeled and cored
  • 8
    cups mixed salad greens, a combo of romaine and spring greens, torn into bite-sized pieces
  • 1
    cup red onion, thinly sliced
  • 1
    (4 ounce) package goat cheese, crumbled
  • 1
    cup chipotle-glazed pecans, prepared in advance
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DIRECTIONS

  • Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
  • With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
  • For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
  • Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.
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