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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.
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
1 cup shredded coconut
2 tablespoons margarine (use soy-free, if needed)
1/4 cup brown sugar
1/3 cup Manischewitz Potato Starch
1 clementine
1/3 cup Bartenura Olive Oil
1/3 cup Kedem Red Wine Vinegar or other red wine vinegar
2 tablespoons sugar
3/4 teaspoon salt
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.
Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and top with toasted almonds and coconut.
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