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The title says it all. The pinapple, macadamia nuts and coconut truely give it a South-Seas feel. You will love it!
This recipe is:
Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.
Nutritional Facts 1-1/2 cups equals 354 calories, 30 g fat (7 g saturated fat), 12 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 5 g fiber, 7 g protein.
Originally published as Tropical Salad with Pineapple Vinaigrette in
Taste of Home Christmas Annual
Annual 2012, p66
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