Grilled Tropical Summer Salad
Now that it’s officially summer, I think it is time to fire up the grill!
Not only does that mean it’s time for burgers and dogs, but why not get creative with the grill as well? Pineapple holds up well over the coals, and a grilled pineapple makes for a sensational salad.
Speaking of fruit on the grill, I am so excited for the Dole California Cook-Off this weekend! Three talented home cooks will go head to head right here in Hollywood, competing for a whopping $10,000 prize.
Chef Ben Ford and I will be judging the competition, looking for the most DOLE-icious recipe based on creativity, flavor and taste. The three outstanding finalists are featured on the DOLE Facebook page. My mouth waters in anticipation of trying each fantastic dish! (Click here to see the finalists.)
It is a thrill to be a part of this event because DOLE is the world’s largest producer and marketer of high-quality fresh fruit and fresh vegetables, and is the leading producer of organic bananas. DOLE markets a growing line of packaged and frozen fruit and is a produce industry leader in nutrition education and research.
This fresh and colorful salad celebrates the grill and Dole pineapple. Grilled tropical fruit is tossed with greens, cherry tomatoes, and balsamic vinaigrette. I even threw in a few macadamia nuts for a bit of extra crunch. Stay tuned for updates from the contest this weekend and find out who will be $10,000 richer next week!
1/2 medium pineapple, cored cut into 1/2-inch slices
1 medium mango, cut into 1/2-inch thick slices
4 cups torn salad greens
1 cup cherry tomatoes
1/3 cup balsamic vinaigrette dressing
1/3 cup macadamia nuts (optional)
Spray grill with nonstick cooking spray. Preheat to medium-high heat. Grill pineapple and mango 3 minutes on each side or until lightly browned. Cut grilled fruit into bite sized pieces. In a large salad bowl, mix fruit, greens, and tomatoes; toss lightly. Drizzle with dressing just before serving. Top with macadamia nuts, if desired.
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