Tropical Pineapple Salad

A light, sweet fruit salad.

Photo of Tropical Pineapple Salad


6 Tbsp. olive oil
2 fl. oz. (1/4 cup) champagne vinegar
2 Tbsp. honey
2 Tbsp. orange marmalade
2 tsp. ground nutmeg
1-1/2 tsp. Dijon-style mustard
1/2 tsp. salt
1/2 tsp. white pepper
12 oz. (3 cups) DOLE Tropical Gold Pineapple
14 oz. (3 cups) frozen DOLE Papaya Chunks partially thawed
6 oz. (1 cup) frozen DOLE Mango Chunks partially thawed
1 cup DOLE Chef-Ready Cuts Sliced Bananas partially thawed
10 oz. (7 cups) Romaine lettuce leaves
3 oz. (3/4 cup) chopped pecans toasted
2.3 oz. (3/4 cup) flaked coconut lightly toasted


  1. Whisk together oil, vinegar, honey, marmalade, nutmeg, mustard, salt and pepper for dressing; set aside.
  2. Combine pineapple, papaya, mango and bananas. Add 1/4 cup dressing and toss gently; set aside.
  3. Toss romaine and remaining dressing. Portion onto 12 plates.
  4. Portion 3/4 cup of fruit onto each salad greens. Sprinkle with pecans and toasted coconut.
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