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Mixed Greens with Grilled Pineapple and Walnuts

September 19, 2010

I love salads with some type of fresh fruit and make quite a few different ones.  I serve a lot of grilled pineapple either with meats or for desserts, but don’t forget about it in plenty of salads.  If you don’t have fresh pineapple I have had many successes with canned as well.  When you have fresh pineapple grill some extra for the next day for a salad and it is a welcome addition to a simple plate of greens.

Mixed Greens with Grilled Pineapple and Walnuts 


  • 4 Cups Mixed Greens (washed and dried)
  • 4 Spears of Grilled Pineapple (grilled and cut into 1″ squares, then chilled)
  • 1/2 C. Chopped Walnuts (toasted)


  1. Arrange greens on individual chilled plates
  2. Add grilled pineapple and chopped walnuts 
  3. Drizzle dressing on top

Bleu Cheese Dressing  


  • 3/4 C. Sour Cream
  • 1/2 t. Dry Mustard
  • 1/2 t. Freshly Ground Pepper
  • 1/2 t. Salt
  • 1/2 t. Garlic Powder
  • 1 t. Worcestershire Sauce
  • 1 1/3 C. Mayonnaise
  • 4 oz. Bleu Cheese (small pieces)


  1. All all ingredients to a blender except the mayonnaise and bleu cheese
  2. Blend for 2 minutes at low speed
  3. Add the mayonnaise and blend 1/2 minute at low speed
  4. Blend again for 2 minutes at medium speed
  5. Crumble in the bleu cheese by hand
  6. Chill for at least 5-6 hours (make the day before for best results)

(Makes approximately 2 1/2 C.)

Bleu Cheese Dressing adapted from “The Chart House”



2 Comments leave one →
  1. September 26, 2010 22:23

    gonna send this to my mom

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