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Salads & sides

Rob and Lisa's Island Escape Salad

Rob and Lisa's Island Escape Salad recipe
photo by:kraft
Grilling caramelizes the natural sugars in mango and pineapple—putting the sweet in this sweet and savory salad.
20 min
20 min
4 servings, about 2 cups each

What You Need

  of a medium pineapple, cored, cut into 1/2-inch-thick slices
medium   mango, cut into 1/2-inch-thick slices
cups  torn salad greens
cup  jicama sticks (2 inch)
cup  cherry tomatoes, halved
cup  KRAFT Balsamic Vinaigrette Dressing

Make It

PREHEAT greased grill to medium-high heat. Grill fruit 3 min. on each side or until lightly browned on both sides.

CUT grilled fruit into 2-inch sticks; place in large salad bowl.

ADD greens, jicama and tomatoes; toss lightly. Drizzle with dressing just before serving.

Kraft Kitchens Tips

Food Facts
Jicama is a legume which grows underground. Often called a Mexican potato, it is crunchy like a water chestnut and is commonly added raw to salads. Shop for jicama in the produce section of most larger grocery stores. To prepare, remove the peel, including the fibrous flesh that is under the skin. Cut or slice the jicama as desired and serve raw.
Food Facts
Grilling caramelizes the natural sugars in the fruit.
How to Grill
Allow 30 to 40 min. for charcoal coals to be ready for outdoor grilling. The coals are ready when covered with a fine gray ash. If the fire is too hot, carefully use tongs to spread out the coals. Or, for a hotter fire push the coals closer together.
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