Tropical Salad with a Mango Yogurt Dressing
Three heads of romaine lettuce, chopped
1 pineapple, chopped in 1 inch pieces
1 – 15 oz. can mandarin oranges in light syrup
1- 2 oz. bag coconut chips (Trader Joes)
1 cup togarashi spiced macadamia nuts (1 cup roasted macadamia nuts, 1 tablespoon granulated sugar and 1/4-1/2 teaspoon togarashi spice)
Mango yogurt dressing (recipe below)
Mango Yogurt Dressing:
1 c. mango
2 Tbsp. sugar
2 tsp. vanilla extract
¼ c. white wine vinegar
½ tsp. salt
1 c. low fat vanilla yogurt (not Greek style)
In a blender, blend together the mango, sugar, vanilla extract, white wine vinegar and salt. Blend until a smooth puree. In a small bowl, stir the mango puree into the yogurt with a spoon until smooth. Store in a sealed container in the refrigerator until ready to use.
Togarashi Spiced Macadamia Nuts:
In a medium skillet, combine the nuts and sugar. Stir together over medium heat until the sugar melts and caramelizes on the nuts. Sprinkle the togarashi over the nuts. Stir well and turn the nuts onto wax or parchment paper to cool. Once, cool use over the salad or store in a Ziploc bag until ready to use.
Place all ingredients in a large salad bowl. Toss well.