Tropical Salad Bar

Name: Tropical Salad Bar
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 large firm banana, sliced; 237 milliliters canola oil; 1 teaspoon celery seed; 8 servings Flaked coconut; 237 milliliters torn curly endive; 237 milliliters torn escarole; 1 teaspoon ground mustard; 946 milliliters torn leaf lettuce; 59 milliliters lime juice; 1 teaspoons grated onion; 3 larges oranges, peeled and sectioned; 1 teaspoon paprika; 1 fresh pineapple, trimmed and cut into pieces; 1 teaspoon salt; 177 milliliters sugar; 79 milliliters vinegar

You can never have too many hor d'oeuvre recipes, so give Tropical Salad Bar a try. This recipe makes 8 servings with 319 calories, 4g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have vinegar, coconut, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, you might also like recipes such as Tropical Delight Bar, Southwestern Salad Bar, and The Bar Tami Salad.

Instructions

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.

Ingredients you will need

Celery Seed

Lime Juice

Mustard

Paprika

Vinegar

Sugar

Salt

Equipment you will use

Sauce Pan

Bowl

Add lime juice mixture and stir until sugar dissolves.

Ingredients you will need

Lime Juice

Sugar

Whisk in oil and onion until dressing is well mixed and slightly thickened; transfer to a carafe or serving dish. Chill.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Whisk

Just before serving, place greens in a large bowl. Arrange fruit on a plate or shallow bowl and sprinkle with coconut. Pass greens, fruit and dressing separately or place on a buffet.

Ingredients you will need

Coconut

Greens

Fruit

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

1large

firm banana, sliced 237milliliters

canola oil 1teaspoon

celery seed 8servings

Flaked coconut 237milliliters

torn curly endive 237milliliters

torn escarole 1teaspoon

ground mustard 946milliliters

torn leaf lettuce 59milliliters

lime juice 1teaspoons

grated onion 3larges

oranges, peeled and sectioned 1teaspoon

paprika 1

fresh pineapple, trimmed and cut into pieces 1teaspoon

salt 177milliliters

sugar 79milliliters

vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Three Sticks Durell Vineyard Origin Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 50 dollars.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.