Salad recipe here on Chelsea’s Messy Apron today and it may just be the most unique one I’ve shared yet! Most of the ingredients are totally normal and mainstream for a tasty salad, but there are a few ones you probably don’t see in a salad too often.
Those ingredients? Well, I’m mainly talking about the coconut! You don’t see coconut in too many salads, but trust me, this is crazy good and it totally works. And then there are macadamia nuts – which don’t appear in salads too often, but they are equally delicious. The other main ingredients include delicious sweet canned fruit (mandarin oranges and pineapple), a crunchy red sweet bell pepper, and some mild green onions. The fusion of these flavors and texture make for a fantastic salad.
And we haven’t even talked about the dressing yet! Which is the kind of dressing that will make you want to lick your salad bowl/plate as soon as the salad is gone. It’s tangy, fruity, a little exotic, and also conveniently easy to make. ??
Combine that delicious pineapple juice with a few other easy ingredients, shake them in a jar to combine, and the salad is ready to be enjoyed!
To toast the nuts: place the nuts in a single layer in a dry saucepan/skillet (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant – just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
To toast the coconut: place the coconut flakes in a dry saucepan/skillet (don’t add anything) over medium heat. Stir frequently until the flakes are mostly golden brown. If you are using sweetened coconut, it browns faster than unsweetened.
- 1 package (10 ounces) romaine lettuce
- 1 cup canned pineapple tidbits or fresh chopped pineapple
- 1 can mandarin oranges
- 1/2 cup chopped macadamia nuts toasted
- 1/3 cup flaked coconut toasted
- 2-3 green onions
- 1 red bell pepper
- 1/3 cup canned 100% Pineapple Juice
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1/2 teaspoon salt
Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.
Thoroughly drain the pineapple and mandarin oranges. Add to the salad.
Lightly toast the macadamia nuts and coconut. (See last paragraph of post for directions).
Add to the salad.
Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.
Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.
Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.