Grilled Pineapple and Mint Salad

Fire up the barbeque for this delectable salad that’s topped with grilled pineapple and tossed in a fresh mint dressing made with Lactantia® Lactose Free 2% Milk.

  • 15 mins prep15 mins prep
  • 8-10 mins cook8-10 mins cook
  • 4 servings4 servings

Ingredients

  • 8 pineapple slices
  • ¼ cup brown sugar
  • 1 fennel, shaved on the mandolin
  • 8 radish, cut into thin slices
  • Boston lettuce, Leaves ripped into pieces
  • 1 cup Lactantia® Lactose Free 2% Milk
  • ½ cup Lactantia® Lactose Free 35% Whipping Cream
  • ½ cup packed mint leaves, chopped
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat your barbeque to 375°F.
  2. In a bowl combine the brown sugar and the pineapples slices.
  3. Place the pineapple slices on the barbeque for two minutes on each side and remove from heat.
  4. For the dressing: in a mixer, beat the Lactantia® Lactose Free 35% Whipping Cream to soft peaks, around 5 minutes. Then, fold in the Lactantia® Lactose Free Milk, mint, mustard, cider vinegar, salt, and pepper. Set aside.
  5. In a mixing bowl, mix together the shaved fennel, the radishes, Boston lettuce and about ½ cup of the dressing (save the rest in the fridge).
  6. On a platter, place the salad mix, top with the pineapples, and serve.