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Tropical Salad Bar

Tropical Salad Bar
A zippy lime vinaigrette perfectly blends the sunny flavors in the Leafy Greens Council recipe featuring fresh green and pineapple, oranges and bananas.
6-8 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/3 cup vinegar
  • 1/4 cup lime juice
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 1 cup canola oil
  • 1/2 teaspoon grated onion
  • 4 cups torn leaf lettuce
  • 1 cup torn curly endive
  • 1 cup torn escarole
  • 1 fresh pineapple, trimmed and cut into pieces
  • 3 large oranges, peeled and sectioned
  • 1 large firm banana, sliced
  • Flaked coconut

Directions

  • In a small saucepan, bring vinegar and lime juice to a boil. In a
  • medium bowl, combine the sugar, salt, mustard, celery seed and
  • paprika. Add lime juice mixture and stir until sugar dissolves.
  • Whisk in oil and onion until dressing is well mixed and slightly
  • thickened; transfer to a carafe or serving dish. Chill.
  • Just before serving, place greens in a large bowl. Arrange fruit on a
  • plate or shallow bowl and sprinkle with coconut. Pass greens, fruit
© Taste of Home 2013

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Tropical Salad Bar (continued)

Directions (continued)

  • and dressing separately or place on a buffet. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 403 calories, 28 g fat (4 g saturated fat), 0 cholesterol, 302 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.
© Taste of Home 2013