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Spinach Salad with Coconut Mango Vinaigrette8 Servings Susan Walter / Chef |
| • | 1/2 cup The Perfect Purée Coconut Puree, thawed |
| • | 1/2 cup The Perfect Purée Mango Puree, thawed |
| • | 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed |
| • | 1 cup canola oil |
| • | 1/3 cup white wine vinegar |
| • | 1 tbsp. shallot, minced |
| • | 1 1/2 tsp. salt |
| • | 1/2 tsp. black pepper |
| • | Mango, strawberries, blackberries, blueberries, macadamia nuts, shredded coconut |
| • | 1 lb. fresh baby spinach |
| Method: | |
| 1. | In a small bowl, whisk Coconut puree, Mango puree, Key Lime Concentrate, vinegar, shallot, oil, salt and pepper together. Reserve. |
| 2. | Wash all fruit, peel & slice mango, hull & halve strawberries. |
| 3. | Toss spinach with mango and coconut vinaigrette. Place spinach on plate and arrange fruit around it. |
| 4. | Drizzle with Mango Coconut Vinaigrette. Sprinkle shredded coconut over spinach. Coarsely chop macadamia nuts and spinkle over fruit. |