Best 5 Pineapple Corn And Pomegranate Salad Recipes
Indulge in a tantalizing journey of flavors with our Pineapple, Corn, and Pomegranate Salad extravaganza! This vibrant medley of tropical and seasonal delights is a symphony of sweet, tangy, and refreshing notes. Bite into the juicy sweetness of pineapples, the crisp crunch of corn kernels, and the burst of tartness from plump pomegranate arils. Tossed in a zesty lemon-honey dressing, this salad is a symphony of flavors that will awaken your taste buds.
Accompanying this main attraction are three additional salad recipes that offer unique flavor profiles. The Arugula and Strawberry Salad captivates with its peppery arugula, sweet strawberries, and a tangy balsamic vinaigrette. The Quinoa and Black Bean Salad is a protein-packed delight, combining quinoa, black beans, and a zesty cilantro-lime dressing. For those seeking a hearty and flavorful option, the Farro and Roasted Vegetable Salad delivers with its wholesome farro, roasted vegetables, and a tangy lemon-tahini dressing.
These culinary creations are not just delectable; they're also incredibly versatile. Serve them as refreshing side dishes, pack them for a healthy lunch on the go, or turn them into light and satisfying main courses. Each recipe is crafted with carefully selected ingredients and balanced flavors to ensure a delightful experience. So, prepare your taste buds for a flavor adventure as you embark on this culinary journey of vibrant salads!
CORN & PINEAPPLE SALAD
Make and share this Corn & Pineapple Salad recipe from Food.com.
Provided by Chakali
Categories Corn
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
- Cut green bell pepper and red bell pepper into pieces to the same size of corn.
- Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
- Chop green chillies. Clean, wash and chop cilantro.
- Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
- Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.
PINEAPPLE CORN SALAD
This is a really quick salad you can make at the last minute if your looking for another salad. It always goes over good with every one that tries it.
Provided by DotM7037
Categories Corn
Time 10m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 3
Steps:
- Drain the corn and pineapple real well.
- Add the mayonnaise.
Nutrition Facts : Calories 104.3, Fat 3, SaturatedFat 0.5, Cholesterol 1.9, Sodium 59.9, Carbohydrate 20.2, Fiber 1.6, Sugar 9, Protein 1.7
SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD
A spicy red chile sauce inspired by piri piri sauce adds a real zing to grilled shrimp and a quick marinade is all you need. Serve alongside a bright and herby grilled corn salad with crisp pomegranate seeds and a super easy summertime dinner is served.
Provided by Eddie Jackson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
- Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
- Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
- Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
- Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
- Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.
PINEAPPLE, CORN, AND POMEGRANATE SALAD
Number Of Ingredients 7
Steps:
- In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
APPLE PINEAPPLE SALAD
"I came up with the recipe for this fun fruit salad several years ago," shares Jessie Craven of Odessa, Missouri. "It's a refreshing change of pace for me and my husband, who's diabetic.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.
Nutrition Facts :
Tips:
- Choose ripe and juicy pineapple. This will ensure that your salad is sweet and flavorful. Look for pineapples that are golden yellow in color and have a fragrant smell.
- Use fresh corn kernels. If you can't find fresh corn, you can use frozen corn kernels that have been thawed and drained.
- Select sweet and juicy pomegranate seeds. You can use store-bought pomegranate seeds or extract them from a fresh pomegranate.
- Use a variety of herbs and spices. This will add flavor and depth to your salad. Some good options include cilantro, mint, basil, cumin, and chili powder.
- Don't overdress the salad. A little bit of dressing goes a long way. You can always add more dressing if needed.
Conclusion:
Pineapple corn and pomegranate salad is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.
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