This salad was one of my first recipes I posted on my blog way back in late 2011. It was and still is a family favorite. Simple ingredients with a basil vinaigrette make a delicious side especially during the summer when you are grilling.
It has undergone a few changes to include an assortment of greens instead of just red leaf lettuce. I’ve also added cherry and Kumato tomatoes, toasted and chopped pecans, pineapple juice instead of lemon juice in the basil vinaigrette and a fresh basil garnish.
Pineapple, Vidalia Onion and Blue Cheese Over Mixed Greens
- 3 tbsp. fresh basil, finely chopped – fresh is really important, plus extra to garnish
- 1/3 cup plus 2 tbsp. red wine vinegar
- 1 cup extra virgin olive oil
- 1-2 tbsp. fresh pineapple juice
- salt and pepper to taste (optional)
- power greens including baby spinach, chard, kale and mizuna
- fresh pineapple, sliced and cut in half
- Vidalia or any sweet onion, thinly sliced and cut in half
- blue cheese crumbles, reduced fat
- cherry and kumato tomatoes, sliced in half
- toasted, chopped pecans
Combine the fresh basil and vinegar and let sit for a few minutes to release the basil’s wonderful flavor. Add the olive oil, pineapple juice and salt and pepper to taste; set aside. The dressing is enough for 8 servings.
Core and peel the pineapple and cut into slices; cut each slice in half. Peel the onion and cut into thin slices; cut these in half as well.
Toast the nuts in a dry skillet until you can smell their nuttiness. Allow to cool and chop into pieces.
To serve: On chilled salad plates place an assortment of greens. Beginning at the outside of each plate and moving toward the center, place a half slice of pineapple followed by a half slice of onion twice. Finish with a third slice of pineapple. Each plate should have 3 slices of pineapple and 2 slices of onion cut in half. Scatter the tomatoes around the salad, top with the toasted nuts and blue cheese. Drizzle the dressing over each salad, garnish with fresh basil and serve.
Recipe by Cooking with Aunt Juju
Angie over at Fiesta Friday has kicked off her Healthy Challenge and I am sharing this simple, healthy and delicious salad which includes two required ingredients; pineapple and greens. This recipe was inspired by The Hunt and Grunt Club.
Awesome! Sounds delicious!
Thanks – a simple salad especially during the warmer months.
When I saw the words “blue cheese” I got excited. Love that stuff! Only one in my family that does buy hey… I would love to try this recipe.
Me too – I love all kinds of blue cheese. These crumbles were low-fat but very good!
I love all of the goodies that will make this plate delicious! Besides Angie, I love pineapple this time of year too!
Thanks – me too Julie!
Wow, such a pretty salad! I love the addition of toasted pecans on top.
Thanks – toasted nuts on top of a salad is always a good topping.
Now for someone who loves pineapple, you’d think I’ve added pineapple juice in salad dressings before, but no…I haven’t thought of it. I LOVE the idea so much! Great call, Judi! That salad looks super fresh and mouth-watering! Thanks so much for participating 😘😘
Thanks Angie – it’s a salad I’ve been making for a long time. It comes from a girlfriend and I just kicked it up a notch. We especially enjoy it in the summer – very refreshing!
I love the pairing of pineapple and basil, especially in the dressing. Great looking salad! 🙂
I agree Ronit as pineapple and basil do pair well together. I used pineapple juice instead of lemon juice and it turned out real good 🙂
Judi…this looks lovely. Love the dressing!
Thanks Zeba – you only need a little drizzle of the vinaigrette and it ties the whole salad together.
I had an orange and onion salad last night and now I can’t wait to try your salad creation, it sounds great.
Thanks Karen – This salad originated from a country club here in Michigan. I just changed and added a few ingredients. I bet the orange and onion was good too!
So fresh looking and full of great ingredients Judi. The dressing sounds amazing! I’ve enjoyed seeing all the pineapple posts for Angie’s challenge.
Thanks Loretta – when Angie announced the Challenge I already had a favorite recipe using pineapple and greens. I just added a few ingredients to it…
This is very interesting and delicious plate 🙂 love it
Thanks – you do want to use sweet onions. The ingredients just flow together beautifully 🙂
This salad is fabulous, and so many different kinds of proteins would go so well with it, everything from avocado to grilled chicken to spicy shrimp!
Thanks – you are so right! Sliced avocado would be a great addition. We do like it with our grilled meats as it is simple and fresh!
I want this on my plate right now! 😀 This looks so delicious, Aunt Juju.
Thanks Jhuls – I wish I could send a salad your way. It’s been a favorite for more years than I can remember – I just added some more toppings and changed the lemon juice to pineapple juice. It’s a good recipe 🙂
What a healthy and delicious salad!
Thanks – the ingredients go together so well. In addition, a slice or two of avocado would be delicious!
You had me at blue cheese and pineapple, Judi! What a mouthwatering combination of flavors! Pardon my ignorance, but are kumato tomatoes the same as grape tomatoes?
Thanks Sandhya – I love blue cheese on so many different things. Kumato is a grape tomato and a smaller version of the full size Kumato. They are brown, have a tough skin and a distinct sweet flavor.
Me too Judi- I love blue cheese and am using it in Indian raitas too:)
I saw Kumatos at Trader Joes this week- will definitely give them a try. Thanks for letting me know!
Amazing, such a pretty serving of mixed greens! I adore the expansion of toasted pecans on top…
Thanks – the toasted pecans were a nice finishing touch on a delicious and refreshing salad.