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. Related Recipes Seared Diver Scallops Peruvian-Style King Crab and ...
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