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By Chef George Kyrtatas |
INGREDIENTS:
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya, peeled, seeded and cut into 1/4-inch strips
1/2 cup raspberries
1/2 cup banana, sliced
3 golden kiwifruit, peeled and sliced
1/2 cup macadamia nuts, chopped
6 cups spring mix, loosely packed
For the vinaigrette:
1/2 cup pineapple juice
1/4 cup apple cider vinegar
1 shallot, minced
1 clove garlic, minced
1 1/2 cups canola oil
Salt and pepper, to taste |
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METHOD:
1. For the vinaigrette—whisk together the pineapple juice, cider vinegar, garlic, shallot and salt and pepper.
2. Slowly incorporate the canola oil. Set dressing aside.
3. In a large salad bowl, toss together the mango, papaya, raspberries, banana and macadamia nuts with 1 cup of the vinaigrette.
4. Place the spring mix on a large serving tray and top with the mixed fruit.
5. Drizzle the salad with the extra dressing or serve on the side.
Serves 6-8 |
NUTRITION FACTS:
Per Serving: calories 377, fat 29g, protein 4g, carbohydrate 21g, dietary fiber 4g |
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