Salads
Tropical Salad with Macadamia Nuts, Toasted Coconut & Huli Huli Dressing
From the very first bite, your mouth will be filled with sunny exotic flavours balanced by a zesty dressing that could easily do double purpose as a marinade for chicken or pork.
Updated
Ingredients
Huli Huli Dressing
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp pineapple juice (30 mL)
- 2 tsp reduced-sodium soy sauce (10mL)
- 1 tsp peeled and finely grated ginger (5 mL)
- 1/2 garlic clove, peeled and finely grated
- 1/4 tsp red pepper flakes (1 mL)
- 1/2 tsp brown sugar (2 mL)
Salad
- 2 cups baby spinach (500 mL)
- 1 large ripe mango, peeled and cubed
- 2 cups stemmed and quartered fresh strawberries (500 mL)
- 1/2 cup macadamia nuts, toasted and roughly chopped (125 mL)
- 1/4 cup shredded coconut, toasted (60 mL)
- 1/4 cup diced dried pineapple (60 mL)
Directions
Huli Huli Dressing
- Combine all ingredients, except canola oil, in a bowl and whisk to mix. Add canola in a slow steady stream, whisking to incorporate.
Salad
- Combine all ingredients in a large bowl and toss evenly to mix. Divide salad equally among 4 plates and drizzle each portion each with dressing.
Nutritional Analysis
| Calories | 355 |
|---|---|
| Total Fat | 25.9 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 0 mg |
| Sodium | 114 mg |
| Carbohydrates | 27.9 g |
| Fiber | 4.5 g |
| Sugar | 13.5 g |
| Protein | 3.4 g |
| Potassium | 542 mg |
