Chopped salads are in vogue at restaurants around the country, and they’re fun to prepare at home. This Calypso Chopped Salad is packed with tropical flavors and is dressed with a creamy Pineapple-Citrus Dressing. The list of ingredients is long, but preparation is a snap. If you’re short on time, substitute some bottled Asian dressing for the homemade and a jar or can of diced tropical fruit for the fresh mango and pineapple.
Dressing
- 1/4 cup orange juice
- 1/4 cup pineapple juice
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 cup regular or reduced-fat mayonnaise
- 1/2 cup fresh pineapple, finely chopped
- Salt and freshly ground white pepper, to taste
Combine all dressing ingredients in a bowl. Cover and chill until ready to serve.
Salad
- 1/2 head romaine or green leaf lettuce, washed and cut into small pieces
- 1/2 head red leaf lettuce, washed and cut into small pieces
- 1 fresh mango, peeled and cut into small cubes or 1 large can mandarin oranges, drained
- 1 cup fresh pineapple, cut into 1/4-inch cubes
- 1 avocado, peeled and cut into 1/4-inch cubes
- 1 red bell pepper, cored, seeded and cut into 1/4-inch cubes
- 1 pickling cucumber or 1/2 seedless hothouse cucumber, washed and dried, and cut into 1/4-inch cubes
- 1 can sliced hearts of palm, drained
- 1 cup shredded sharp cheddar cheese
- 1/2 cup roasted and salted cashews, chopped, for garnish
Place all salad ingredients except chopped cashews in a large bowl. Toss with approximately half of the dressing. Serve on chilled salad plates, garnishing each serving with some of the chopped cashews.
Note: For a heartier salad, add one 15-ounce can of rinsed and drained black beans.
Makes 6 servings.
