Tropical Salad

 

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• Cooking and Prep: 25 m
• Serves: 6
• Contains:

This is going to be on my menu a few times over this Yom Tov. It’s that good. The crunch is amazing, and great over ice cream, fruit salad, or chocolate cake. Disclaimer: I hate coconut, but somehow when it’s toasted and mixed with other ingredients, it takes on a whole new flavor.

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Ingredients (14)

Salad

• 1 head romaine lettuce, shredded, or 1 16 ounce (454 grams) bag shredded lettuce

• 2–3 kiwis, slivered

• 1 mango, diced

• 1/4 pineapple, chopped

• toasted almonds

Toasted Coconut

• 1 cup shredded coconut

• 2 tablespoons margarine (use soy-free, if needed)

• 1/4 cup brown sugar

• 1/3 cup potato starch

Dressing

• 1 clementine

• 1/3 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• 1/3 cup Kedem Red Wine Vinegar or other red wine vinegar

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  Kedem Red Wine Vinegar

• 2 tablespoons sugar

• 3/4 teaspoon salt

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Start Cooking

Prepare Salad

1. Toast coconut by combining shredded coconut, margarine, brown sugar, and potato starch in a bowl. Spread over a baking sheet and toast in a preheated 400 degrees Fahrenheit (200 degrees Celsius) oven for 10 minutes. For the dressing, blend together all dressing ingredients in a blender or food processor. It should have a thick, creamy texture.

To Assemble

1. Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and top with toasted almonds and coconut.