Tropical Vegetable Salad is loaded with vegetables and the added Pineapple makes the salad a hit, especially with kids – savory-sweet crunchy delicious!

I did mention that I am going to share more salads from now on and will start with this scrumptious Tropical Vegetable Salad !

We eat loads of salads, especially during Spring and Summer, but salads are so versatile as a side dish during the colder months as well.

Usually, when I make comfort food, it is rich enough to be served on it’s own. Think stew on a bed of rice, meatballs with mashed potatoes and so on.

That is where a salad is perfect as a side, not as rich as a normal side dish, just a something extra.

I am sharing a recipe with you today which is full of vegetables, but with a delicious tropical taste – pineapple!

We have enjoyed this salad for many years, unchanged, which I found in the Eenskotteltreffers recipe book.

This is one recipe, which I feel is just right, no need to change, so we have it as is straight from the book.

I have also found that kids would rather eat their vegetables served s a salad, and this Tropical Vegetable Salad is always a hit with them.

Any leftovers ? Enjoy the salad for lunch the next day, either on it’s own, or with a roasted piece of chicken. Even deli meats go well with leftover salad.

~~ Quick PIN Link ~~

*Perfect for dieters ! Simply use Pineapple in Natural Juice and a Light Mayonnaise*

More Salad recipes you might like:

• Balsamic Roasted Pork and Berry Salad
• Best Layered Salad
• Mad Dog Salad
• Ham and Cheese Pasta Salad
• Strawberry Arugula Salad

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Tropical Vegetable Salad

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Tropical Vegetable Salad

Yield: 10 Servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Tropical Vegetable Salad is loaded with vegetables and the added Pineapple makes the salad a hit, especially with kids - savory-sweet crunchy delicious!

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Ingredients

• 500 g Frozen Mixed Vegetables ( 16 oz ) (Corn/Peas/Carrot/Beans or similar)
• 1 can (425g) Pineapple pieces
• 1 Onion, chopped
• 2 1/2 TB Mayonnaise
• Salt, to taste
• Lemon Pepper, to taste
• 3 TB Parsley, chopped

Instructions

1. Boil the Frozen Vegetables in salted water for 5 – 8 minutes – drain and set aside to cool completely - see note below
2. Drain the Pineapple (but keep 2 TB of the liquid aside) – mix with the Onion and add to the cooled Vegetables
3. Combine the retained Pineapple liquid, Mayonnaise, Salt, Lemon Pepper and Parsley – stir through the Vegetable mixture
4. Transfer to a serving bowl and keep well chilled until ready to serve

Notes

• for quicker cooling rinse the warm vegetables under cold water
• leftovers keep well covered in the refrigerator for 2-3 days

Nutrition Information

Yield 10
Amount Per Serving Calories 95.6Total Fat 1.3gSaturated Fat 0.1gUnsaturated Fat 1gCholesterol 1.3mgSodium 85.8mgCarbohydrates 13.3gFiber 3.2gSugar 5gProtein 3g

Nutrition information isn’t always accurate

Did you make this recipe?

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LINDA