Pineapple and Walnut Salad with Mint Dressing


  • 6 cups tender mixed greens
  • 1 1/2 cups fresh pineapple, diced
  • 1/2 cup walnuts, toasted*
  • 2/3 cup Crosse & Blackwell® Mint Flavored Apple Jelly
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons white vinegar


  1. ARRANGE greens on 6 plates. Scatter pineapple and radishes over greens.
  2. HEAT jelly in small saucepan over low heat until smooth. Whisk mayonnaise, sour cream and vinegar into jelly and stir until well blended. Drizzle jelly mixture over salads; sprinkle with walnuts. Serve immediately.
  3. *To toast walnuts: Place nuts in large nonstick skillet; cook over medium heat 2 to 3 minutes, shaking pan frequently, or until nuts are lightly browned. Remove from skillet immediately to prevent overbrowning.
  4. Try substituting chopped apples for the pineapple.
Pineapple and Walnut Salad with Mint Dressing

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