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Tropical Vegetable Salad
Linda Nortje
Tropical Vegetable Salad is loaded with vegetables and the added Pineapple makes the salad a hit, especially with kids - savory-sweet crunchy delicious!
4.67
from
3
votes
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Course
Salad
Cuisine
American
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
10
Servings
Calories
95.6
kcal
Ingredients
1x
2x
3x
500
g
Frozen Mixed Vegetables
16 oz (Corn/Peas/Carrot/Beans or similar)
1
can
425g Pineapple pieces
1
Onion
chopped
2 ½
TB
Mayonnaise
Salt
to taste
Lemon Pepper
to taste
3
TB
Parsley
chopped
Instructions
Boil the Frozen Vegetables in salted water for 5 – 8 minutes – drain and set aside to cool completely - see note below
Drain the Pineapple (but keep 2 TB of the liquid aside) – mix with the Onion and add to the cooled Vegetables
Combine the retained Pineapple liquid, Mayonnaise, Salt, Lemon Pepper and Parsley – stir through the Vegetable mixture
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 Facts
Tropical Vegetable Salad
Amount per Serving
Calories
95.6
% Daily Value*
Fat
1.3
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
1
g
Cholesterol
1.3
mg
0
%
Sodium
85.8
mg
4
%
Carbohydrates
13.3
g
4
%
Fiber
3.2
g
13
%
Sugar
5
g
6
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.