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Fire-Grilled Pineapple Salad

Fire-Grilled Pineapple Salad

Yield: 12 servings.

24 Dole® Pineapple Slices, drained

4 heirloom tomatoes, sliced ¼” thick

8 oz. Gorgonzola cheese, crumbeld

1¼ cups Italian herb vinaigrette

for garnish, Italian parsley

Grill pineapple slices. Cool. Arrange tomatoes and pineapple slices on large platter alternating pineapple and tomato slices. Top with Gorgonzola cheese; sprinkle vinaigrette evenly over platter. Garnish with parsley.

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