Grilling caramelizes the natural sugars in mango and pineapple—putting the sweet in this sweet and savory salad.
What You Need
Original recipe yields 4 servings
1/2 of a medium pineapple, cored, cut into 1/2-inch-thick slices
1 medium mango, cut into 1/2-inch-thick slices
4 cups torn salad greens
1 cup jicama sticks (2 inch)
1 cup cherry tomatoes, halved
1/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.