Wednesday, July 2, 2008

Summer Coconut Mint Salad

Recipe from Chef Brad, serves 16-20

1 large pineapple, peeled, cored, and diced, save the cores
6 Gala apples, chopped
2 cucumbers, peeled and chopped
1 cantaloupe peeled and chopped
2 pints fresh strawberries, cut
2 cups golden raisins
4 cups cooked brown rice or barley, cooled

Toss all ingredients in large bowl with dressing.

Coconut Vinaigrette Dressing

Pineapple core
1 can coconut cream, or milk
1/2 cup honey
1/2 cup coconut oil (found at health food store)
1/2 cup olive oil
1/2 cup white balsamic vinegar
Bundle fresh mint or basil

Place all but mint in blender and blend till smooth. Add mint and pulse lightly. 

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