Chopped Grilled Pineapple Summer Salad

Serves 6 

Ingredients for salad 

8 cups chopped romaine lettuce 

 ½ cup coarsely chopped fresh basil 

1 cup peeled, cored, quartered pineapple (cut lengthwise) and then grilled 

½ cup coarsely shredded red cabbage 

½ cup coarsely chopped peppadew peppers  

3 tablespoons slivered almonds, lightly toasted 

⅔ lemon vinaigrette  


For the vinaigrette, makes ½ cup:  


2 tablespoons fresh lemon juice 

2 teaspoons Dijon mustard 

1/4 teaspoon salt 

1/8 teaspoon coarsely ground pepper 

6 tablespoons California Olive Ranch extra virgin olive oil 

For the dressing:  

  1. In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly. 

For the salad:

In a large bowl toss together lettuce, cabbage, basil, pineapple, peppadew peppers and mozzarella. Divide among six serving plates. Sprinkle with toasted almonds. Drizzle with the lemon vinaigrette.