Broccoli Pineapple Salad

Jean Moore


Great for gatherings. It has a different twist on usual salads and is very fresh tasting.

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30 Min


6 c
broccoli crowns cut small
1 medium
fresh pineapple cleaned and chopped
1 stalk(s)
fresh leek cleaned and thinly sliced


1/3 c
fresh lemon juice
1 c
oil of your choice
1 clove
garlic, chopped
1/4 c
fresh parsley chopped ( or equivalent dried)
1/2 tsp
salt of your choice (we use lite salt)
1/4 tsp
ground pepper of your choice


1/2 can(s)
planters nut-tricious mix of fruit and nuts

Directions Step-By-Step

Wash and chop veggies and fruit, add to a bowl with lid (tupperware style)to allow turning upside down while chilling
Mix the juice and oil together and shake well to blend. Add remaining ingredients and shake after each addition. (If using olive oil, do not refrigerate as the oil will solidify)
Near serving time add the dressing and turn upside down a few times to distribute the dressing into the salad. Chill briefly. Turn upside down again before opening.
Place into a nice serving dish and garnish with the nut mix of your choice. VOILA! Everyone who has had it loved it!
You can garnish with any nuts or fruits you like. You can substitute canned pineapple (drained) if fresh is not available. Leeks have a milder flavor than onions, but if you really like strong onion flavor you can substitute thinly sliced white onions.

About this Recipe