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Issue 386: Tropical Salad

Chanie Nayman

An out-of-the-box sweet and savory flavor combination with a truly fabulous crunch sure to make repeat appearances on your table

Wednesday, March 29, 2017

 Mishpacha-Recipe

Food Preparation by Brynie Greisman, Food and Prop Styling Amit Farber, Photography by Daniel Lailah

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.

INGREDIENTS

SERVES 6–8 

  • 1 head romaine lettuce, shredded, or 1 16-oz (454-g) bag shredded lettuce
  • 2–3 kiwis, slivered 
    1 mango, diced 
    ¼ pineapple, chopped
    toasted almonds

Toasted Coconut Crunch
    • 1 cup shredded coconut
    • 2 Tbsp margarine
    • ¼ cup brown sugar
    • 1/3 cup potato starch
Orange Dressing
  • 1 clementine
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 Tbsp sugar
  • ¾ tsp salt


PREPARATION
FOR TOASTED COCONUT CRUNCH

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°F (200°C) oven for 10 minutes.

ORANGE DRESSING

Blend together all dressing ingredients in a blender or food processor. It should have a thick, creamy texture. 

TO ASSEMBLE

Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and 



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