ROASTED PINEAPPLE & COCONUT SALAD
½ gallon Shredded Cabbage Mix
2½ cup Sweet Horseradish Dressing
2 cup Pineapple, cored, diced, roasted
½ cup Sweet Coconut, shredded & roasted
Dressing: 2 cup Mayonnaise
½ cup Sugar
2 Tbsp. Dijon Mustard
2 Tbsp. White Vinegar
2 Tbsp. Creamy Horseradish
2 Tbsp. Minced Fresh Celery
Hot Buttons _ Coconut and Pineapple must be roasted
_ Chill pineapple and coconut before combining with salad
_ Do not roast coconut and pineapple in the same baking sheet
Prep Procedure 1- Pell pineapple, core and dice small, spread on a sheet pan and roast to light brown in color
2- Spread sweet shredded coconut on a sheet pan and roast to light brown in color
3- Combine all ingredients, chill and serve.
1- Combine all ingredients in a food processor for 1 minute and reserve.
Presentation _ Serve on a salad bowl, decorate with washed clean pineapple crown.
Yield Yield 12 - 3oz servings