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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
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.
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.
Blend together all dressing ingredients in a blender or food processor. It should have a thick, creamy texture.
Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and
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