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Brussels Sprouts & Grilled Pineapple Salad

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Total Time (minutes)
20
Difficulty
2
Servings
6
Ingredients
9
Total Prep Time: 15 minutes
Calories Per Serving: 170
Nutrients

Nutrition Facts

Serving Size 133g

Amount per serving
Calories 170 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 10 mg 3 %
Sodium 160 mg 7 %
Potassium 300 mg 9 %
Carbohydrate 19 g 6 %
Fiber 3 g 12 %
Sugars 12 g
Protein 6 g
Vitamin A 10 %
Vitamin C 110 %
Calcium 15 %
Iron 6 %
Vitamin E 10 %
Vitamin K 130 %
Folate 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 cup fresh DOLE® Tropical Gold® Pineapple wedges 
  • 12 oz. DOLE Brussels Sprouts, trimmed and thinly sliced (about 3 cups) 
  • 3/4 cup DOLE Blueberries 
  • 2 tablespoons lemon juice 
  • 2 tablespoons grated lemon peel 
  • 2 tablespoons honey 
  • 2 tablespoons olive oil 
  • Salt and pepper, to taste 
  • 2 tablespoons smoked almonds, chopped 
  • 2 oz. manchego cheese, shaved
  • Directions

    1. Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.
    2. Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.
    3. Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper.
    4. Pour dressing over salad. Toss gently to coat evenly.
    5. Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

    Tip: Use a vegetable peeler to shave cheese into strips.

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    Brussels Sprouts & Grilled Pineapple Salad Prep Time:15 minutes Cook time:20 minutes Serves: 6
    Nutrition facts: 170 Calories, 9 grams fat
    Ingredients: 1 cup fresh DOLE® Tropical Gold® Pineapple wedges , 12 oz. DOLE Brussels Sprouts, trimmed and thinly sliced (about 3 cups) , 3/4 cup DOLE Blueberries , 2 tablespoons lemon juice , 2 tablespoons grated lemon peel , 2 tablespoons honey , 2 tablespoons olive oil , Salt and pepper, to taste , 2 tablespoons smoked almonds, chopped , 2 oz. manchego cheese, shaved, Directions:Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper.Pour dressing over salad. Toss gently to coat evenly.Divide salad evenly between six serving plates and top each with smoked almonds and cheese.Tip: Use a vegetable peeler to shave cheese into strips.