Pineapple Vinaigrette Makes To-Die-For Salads

It’s raining here today and I’m feeling sun-deprived. So how about we make a little pineapple sunshine for our taste buds?

In my constant struggle to get my husband to eat vegetables (according to John, “vegetables kill!” – now you see my challenge), I know my only hope is to make them irresistibly tasty. When it comes to salad, that means making a truly kick-ass salad dressing. I find that most of the store-bought dressings are, well, offensive. Many are made with things I can’t pronounce, and unfortunately so many of the organic ones lack interesting flavors. Blah doesn’t cut it on my dinner table and I doubt it does on yours either. Never fear, my friends. This Pineapple Vinaigrette will make your palate sing! It turns a boring salad into a spectacular feature dish that will have even vegetable-haters begging for more.

I’ve gotta give credit where it’s due: There’s a cool restaurant called Flatbread in Paia, Maui that has the best Pineapple Vinaigrette salad dressing on the planet, but unfortunately they will not share the recipe. Sadly, they were immune to my incessant pleas, tears and attempts at bribery. But by channeling RainMan with my taste buds, I think I was able to successfully deconstruct the dressing, or at least create a reasonable facsimile of it.

I hope you try it today – its sure light up your day with its sunny flavor. If you do give it a go, please let me know what you think!

Pineapple Vinaigrette

1/3 cup pineapple vinegar (I use one from “11 Olives” – it’s a white pineapple balsamic that is to die for. You can get it at http://www.11olives.com)
1.5 tsp tamari (tamari is a mellower version of soy sauce – find it at your grocery store in the soy sauce section)
1 tsp real maple syrup
1 tbsp fresh orange juice
1/4 tsp ground coriander
1/8 tsp red pepper flakes
1 clove garlic, pressed
1/2 inch piece of ginger, peeled and pressed through the garlic press
1 tbsp shallots, finely chopped
1/2 cup light oil (such as canola) or flavored olive oil (www.11olives.com has ridiculously tempting flavored oils. The blood orange olive oil goes amazingly well with this dressing – I highly recommend it)
Whisk all the ingredients except the oil. I think it’s best if you can let it sit for two hours to let the flavors fully blossom, and then rewhisk it vigorously. If you don’t want it chunky, run it through a sieve and blend in the oil. Personally, I don’t run it through the sieve since the garlic, ginger and shallots add a lot of flavor over time, but if you don’t want to risk having bits in your salad, by all means sieve it. Enjoy!

 

 

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Categories: 15 minute dishes, Recipes, Starters and sides

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

9 Comments on “Pineapple Vinaigrette Makes To-Die-For Salads”

  1. Rhonda
    March 14, 2012 at 12:48 am #

    You’re so right about supermarket dressings! Never enough lemon, in my opinion, though admittedly I have become lemon-obsessed and put it in everything. (I can tell you the price of lemons at like every stand at two different farmer’s markets. I’m nuts.)

    However, despite the fact that your recipe is seriously lemon deficient, I’m giving it a shot anyhow. 🙂 I have some pineapple-coconut vinegar that’s been longing for a good use!

  2. March 28, 2012 at 12:07 am #

    Oh-my-gosh have to bookmark this recipe!

  3. Nan
    May 7, 2012 at 5:23 am #

    Ha! I found your recipe as I was looking up pineapple vinaigrette recipes because I just came from Maui and loved the Flatbread pizza recipe! Thanks I will try this!

  4. KC
    July 30, 2012 at 2:54 am #

    Just ate at Flatbreads last night….I did find out from an “anonymous source” who I cannot reveal….that they use roasted onion in their recipe!!!! Helps give that rich color and flavor!!!

  5. August 30, 2013 at 8:26 pm #

    I had a salad with the pineapple vinaigrette at Flatbreads in Maui two days ago and immediately after I ate it I started jotting down ingredients that I thought would recreate it. I’m glad I stumbled across your recipe and will definitely give it a try. Of course, the other thing that made the salad was the shredded green papaya.

    • Cimeron
      August 30, 2013 at 8:55 pm #

      First of all, jealous that you were/are in Maui! Second, that dressing is pretty much the best thing on earth, right? I hope you like my recipe – I think it’s a decent replication of Flatbread’s. But you’re right – there’s nothing quite like eating that salad in Maui and enjoying the fresh tropical produce on top!

  6. Cheryl
    November 16, 2014 at 11:05 pm #

    So funny. I just googled “pineapple vinaigrette” because we are at Flatbread on Friday and had the salad. Your link was the first one I clicked on! I will definitely be trying to replicate that recipe. Thanks for sharing!!

  7. Cheryl
    November 16, 2014 at 11:07 pm #

    That should say “are” not are. Sorry. And our server said it is a pineapple infused olive oil!!

    • Cheryl
      November 16, 2014 at 11:08 pm #

      Aaaaack! ATE

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