Tropical Salad Brings Back Memories of the Beach
The heat of summer is in full swing – and nothing goes better with a summertime meal than a light, simple salad.
My tropical salad recipe lends a unique twist to a traditional vinaigrette salad. So, get ready! Transport yourself to the tropics with a new salad sensation.
Here’s how it all started. When living in Tampa, my family frequented a restaurant that was on our way to Clearwater Beach. The meal always began with a family style salad. Of course, I put my own twist to it! Just thinking about this tropical salad takes me back to the early evening coming home from the beach, still dressed in our beach attire. The restaurant was a laid-back beach establishment complete with a parrot that greeted you outside the door.
No matter what is on your menu – jerk pork tenderloin, grilled mahi mahi, seared tuna or chicken – this salad is a sure way to take your guests to the beach!
Chef John’s Tropical Salad
makes 5 cups
5 cups spring salad mix
½ cup strawberry yogurt
2 tbsp. olive oil
½ tbsp. white balsamic vinegar
½ cup shredded coconut
½ cup strawberries, sliced
½ cup mandarin orange slices
Toss salad ingredients and serve.
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