Tropical Fruit Salad With Passion Fruit Vinaigrette


1 package (5 ounces) Baby Arugula
salad blend
3 tablespoons coarsely chopped fresh
mint leaves
1 mango (peeled, pitted, and cut
lengthwise into slices)
1 small papaya (cut in half lengthwise,
seeds and peel removed, and cut
lengthwise into slices)
8 pineapple slices (fresh or canned),
cut in half

Passion Fruit Dressing
6 tablespoons medley of tropical fruit juices (must include passion fruit juice)
1 tablespoon minced shallots
2 tablespoons extra-virgin olive oil
Kosher salt, to taste


In a large salad bowl place the salad blend and mint leaves. Add the dressing to taste and gently toss. Arrange the slices of fruit on the individual plates. Top with the salad. Serve immediately.

Passion Fruit Dressing
In a small bowl whisk together the juice, shallots, and oil until well combined. Season with salt to taste. Makes about 1⁄2 cup.

Tip: Substitute any tropical fruit, such as kiwi or guava, that is available at your local market.

Nutritional Information:

A graduate of Le Cordon Bleu Culinary School in Paris, Jennifer Chandler has been featured on the Food Network’s Dinner Impossible. For several years, she owned Cheffie’s Market and More, a prepared-foods market and bakery that received many awards, including best new restaurant in Memphis. She is the author of Simply Salads.

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