Reviewed: Nov. 15, 2009

Surprisingly, this is extremely delicious! I make it for potlucks all the time and everyone is always surprised at how incredibly yummy it is, since it seems like an odd combination and a little weird as a salad! It's a little harder to make than a garden salad but WELL worth the time!! Thanks! This is going in my permanent recipe box!

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LITTLELIL

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Reviewed: Nov. 1, 2009

This salad was a hit at a Hawaiian themed shower I went to. I did not put the pineapple in the salad, the vinagrette was enough pineapple flavour for me. For presentation value I put edible flowers on the top. It was really beautiful and tasted great. Oh, I had no macadamia nuts so I put in some almonds. Though straying from the theme they worked fine. This is a tasty, simple salad where the dressing and lettuce (I did not use bagged lettuce for this, but locally grown romaine) are complimented opposed to being overpowered by too many ingredients.

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delish

Cooking Level: Intermediate

Living In: Courtice, Ontario, Canada

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Reviewed: Sep. 24, 2009

I was excited about this when I saw the ingredients, but I wasn't over impressed with the results. Seems to be lacking something.

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JENNILEIGH

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Delicious! Made this for a luau and loved the light, fresh flavor.

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Sep. 4, 2009

This was pretty good. I did make a few changes to speed up the preparation of the salad: canned pineapple and real bacon bits. Also, I increased the pineapple juice to 1/2 c. and I'm glad I did because I think the dressing would've been too oily otherwise. I used almonds and left out the green onions due to personal preference.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Sep. 3, 2009

A good blend of flavors, although it's missing something. I didn't figure out what it was... but this is definitely a side salad to a main course...would pair nicely with a fish or chicken dish. I'll keep looking...

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Aug. 30, 2009

Excellent! My family loved and devoured it. Because my older daughter is allergic to coconut, I omitted it, but it wasn't missed.

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FBULLINGTON

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Reviewed: Aug. 13, 2009

After reading all the reviews, I must say I was very disappointed. I gave it 3 stars because it was okay, but I wouldn't make it again.

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C_Lynn

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Reviewed: Aug. 6, 2009

WOWSERS! So good! Made this salad for my BFF's luau themed bridal shower and it was a total hit. Will definitely make again! YUM YUM!

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BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 4, 2009

I made this salad for a luau and loved it. Would highly recommend. I will be adding this to my favorites and look forward to sharing. Thanks for the great recipe

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KATHLEEN_J

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Reviewed: Aug. 2, 2009

made this for a luau I hosted. it was a HUGE hit, I followed other reviews and altered the dressing using rice wine vinegar. I made the dressing the night before making less work for the day of the party. This recipe is highly recommended.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Jul. 28, 2009

Made this for a luau party and everyone loved it. It went super fast. I followed the recipe exactly and it came out great. I will definitely make this again and again!

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kac2research

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

I made this for my friend (who is also a health nut haha.) she said it was great. I used toasted macadamia nuts and reduced the juice in a saucepan to make the flavour more subtle. I also added some dried papaya and halved mandarine segments on top. The viniger was a little bleh. so I mixed a viniger mix with cider, balsamic, and rice wine. I find that there's a little more depth in the flavour. I also downed a little on the oil because i think it would have been a little too greasy for a salad.

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MiniCook

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Reviewed: Jul. 15, 2009

DE-LISH!

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1slainte1

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Reviewed: Jun. 29, 2009

I made this for my "luau" themed party. I doubled it all. I followed all but left out the pineapple.Just my choice. I also used toasted almond pieces. A huge hit at party. Went well with the slammin' salmon. Oh, I also used red onion for the color. The vinaigrette is perfect. I put the dressing in a small container and shook it before adding it to the salad. Thank you for sharing!

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SukieSue

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Jun. 27, 2009

Delicious! Loved all the flavors together. Thanks for the recipe!

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KIMBERMARIE

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Reviewed: Jun. 25, 2009

I love the idea of this salad, as well as the ingredients on their own. But I honestly don't understand the 5-star reviews. I used all fresh and, when possible, locally grown and/or organic ingredients--and thought it was insipid-tasting and not worth the trouble. I gave it 2 stars cause it was edible.

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SThornton

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Reviewed: Jun. 24, 2009

Perfect as is or add shrimp for a meal! To make this salad an appetizer or meal try this: Clean jumbo shrimp, (shell, devein, tails on), wrap each in a slice of prosciutto. Marinate for 30 minutes in a bit of the pineapple vinaigrette. Skewer with fresh (never canned) pineapple chunks and red bell pepper. Make salad according to directions. Grill or broil shrimp kabobs until prosciutto is crispy and shrimp are opaque. Toss salad with a bit of the vinaigrette and plate. Place kabobs on top of salad, drizzle with a bit more dressing, and serve. YUM!

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DebbieBinSC

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Reviewed: May 14, 2009

Made with canned pineapple instead of fresh and used a red onion in place of the green onions to add a bit of color. Also added garlic and red pepper flakes to the dressing. This was so good I made the recipe amounts as written for 6 and 2 of us ate it all! Served with Ham and Pineapple sandwiches from this site. SO GOOD!

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