Ingredients
10ozromaine lettuce
1pineapple
2large mangos
½cupmacadamia nuts,chopped, toasted
⅓cupflaked coconut,toasted
3green onions
1red bell pepper
⅓cuppineapple juice,100%, canned
2tbspolive oil
2tbspred wine vinegar
1tbsphoney
1tbspwhite sugar
½tbspsalt
Preparation
Chop the romaine lettuce into small pieces.
Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Slice a mango into 2 pieces and grill for about 3 to 4 minutes, until heated through or until grill marks appear.
Chop the pineapple and mangoes into large chunks and add to the salad.
Lightly toast the macadamia nuts and coconut. Add to the salad.
Finely chop the green onions and bell pepper, removing the stems and seeds, then add to the salad.
Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine.
Pour the dressing over the salad, then toss.
Serve, and enjoy!
