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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I tried a similar dish at a conference, and I knew immediately I needed to recreate it! At the conference, they served it in martini glasses, which is a great presentation. I am marking the serving size with the assumption that it is a side dish, so if you are using it as your full meal, you'll want to adjust that accordingly. Ingredients:
1 head lettuce, iceburg or 1 head romaine lettuce, chopped |
1 (20 ounce) can crushed pineapple in juice, drained and juice reserved |
1/2 cup dried cranberries |
1/2 cup shredded coconut, toasted |
1/2 cup macadamia nuts, chopped and toasted |
reserved pineapple juice, about 1/4 cup |
1 tablespoon olive oil |
1 tablespoon green pepper, chopped fine |
1 teaspoon dijon mustard |
black pepper, to taste |
Directions:
1. Combine salad ingredients and toss well.
2. Combine dressing ingredients and whisk until well blended.
3. Drizzle dressing over salad and toss to coat.
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