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.

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*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

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

Print Recipe Pin Recipe

Course Salad

Cuisine American

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Cook ModePrevent your screen from going dark

Servings 10 Servings

Calories 95.6 kcal

Ingredients

  

1x2x3x

• 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.

LINDA