• 12 Ratings

This salad celebrates the crisp, cool, sweet, and spicy flavors of summer.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
40 mins
Servings:
12
Yield:
16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine sugar and chili powder. Sprinkle sugar mixture evenly over pineapple slices. In a 12-inch nonstick skillet cook pineapple slices over medium-high heat for 8 to 10 minutes or until golden brown, turning once. Remove from heat. Cool 10 minutes. Cut pineapple slices into 1-inch pieces.

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  • In a large bowl whisk together olive oil, white wine vinegar, orange juice, cilantro, garlic, salt, and pepper.

  • Add pineapple, onion, sweet pepper, avocados, and blackberries. Toss gently to combine. Add lettuce. Toss gently until mixture is just coated.

Nutrition Facts

162 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 0mg; sodium 194mg; potassium 388mg; carbohydrates 15g; fiber 4g; sugar 8g; protein 2g; trans fatty acid 0g; vitamin a 2936IU; vitamin c 67mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 89mcg; vitamin b12 0mcg; calcium 31mg; iron 1mg.
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Reviews

12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
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