Best Tropical Vinaigrette Recipes

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
• Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
• Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon., In a small bowl, whisk the pineapple juice, oil, red wine vinegar, honey, salt and pepper. Pour over salad; toss to coat. Sprinkle with coconut.

TROPICAL ROMAINE SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Cook bacon until crisp over medium high heat.
• Drain, crumble and set aside.
• Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl.
• Whisk in olive oil slowly.
• On a large platter, place Romaine lettuce, pinepple chunks and green onions.
• Pour dressing over and toss.
• Top with almonds, crumbled bacon and coconut and serve.

EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE

Steps:

• COCONUT LIME VINAIGRETTE: Chill can of coconut milk overnight or until solid; pour off watery juice. Place remaining 1/2 cup solid coconut cream in a small food processor; add lime juice, crushed red peppers, fish sauce, brown sugar and ginger; process until peppers are well crushed (mixture may separate - that's OK) Stir in cilantro mint and coconut. Chill until using (overnight OK). CHICKEN: Cut chicken breasts in half; place in resealable bag and pour in enough teriyaki sauce to cover well. Chill for 4-24 hours. Preheat grill to medium high; just before serving grill chicken until just cooked. Allow to rest for 5 minutes then cut diagonally. SALAD: Place all vegetables, fruit and cashews in a large bowl; toss with enough dressing to just barely coat. Top with deep fried tortilla pieces (or deep fried chow mein noodles) and sliced chicken pieces.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• In blender, combine pineapple, red wine vinegar, oil, sugar, pepper and salt. Blend until pineapple is smooth and ingredients are incorporated.
• In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL VINAIGRETTE

Steps:

• Add all ingredients into a blender, except boiling water. Blend until smooth.
• Add boiling water. Allow to stand up to 1 hour. Shake before using.

TROPICAL CHICKEN COUSCOUS W/ RUM VINAIGRETTE

Steps:

• Put the dried couscous and dried mango into a large bowl and pour over the boiling water.
• Cover bowl tightly with plastic wrap and let sit for 10 minutes.
• Meanwhile, whisk together the rum vinaigrette.
• After the couscous has finished cooking, take the plastic off and add chicken and green onions to the bowl and stir just to combine.
• Pour over the vinaigrette toss the mixture to make sure it all gets a bit of the dressing.
• Stir through the toasted almonds and season if you feel necessary.
• Serve.

TROPICAL SALAD WITH DOMAINE DE CANTON VINAIGRETTE

Steps:

• Slice the mango, heart of palm, tomatoes, and avocadoes 1/4 in. thick. In a medium-mixing bowl, combine lime juice, lemon juice, Domaine de Canton, ginger, shallot, and lime zest. Slowly whisk in the canola oil and season with salt and pepper. Reserve. To serve, fan the slices of mango, heart of palm, tomato, and avocado intermittently around each of the 6 plates. Season with salt and pepper, and drizzle with vinaigrette. Place baby field greens and mint in a mixing bowl. Season to taste, and dress with the vinaigrette. Place a small mound of greens in the center of each plate and serve immediately. Serves 6 Recipe by Eric Ripert, Le Bernadin

TROPICAL FRUIT SALAD WITH SRIRACHA-SESAME VINAIGRETTE

Steps:

• To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.
• To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade.