From the very first bite, your mouth will be filled with sunny exotic flavours balanced by a zesty dressing that could easily do double purpose as a marinade for chicken or pork.
From the very first bite, your mouth will be filled with sunny exotic flavours balanced by a zesty dressing that could easily do double purpose as a marinade for chicken or pork.
3 Tbsp canola oil (45 mL)
2 Tbsp pineapple juice (30 mL)
2 tsp reduced-sodium soy sauce (10mL)
1 tsp peeled and finely grated ginger (5 mL)
1/2 garlic clove, peeled and finely grated (1/2)
1/4 tsp red pepper flakes (1 mL)
1/2 tsp brown sugar (2 mL)
2 cups baby spinach (500 mL)
1 large ripe mango, peeled and cubed (1)
2 cups stemmed and quartered fresh strawberries (500 mL)
1/2 cup macadamia nuts, toasted and roughly chopped (125 mL)
1/4 cup shredded coconut, toasted (60 mL)
1/4 cup diced dried pineapple (60 mL)
3 Tbsp canola oil (45 mL)
2 Tbsp pineapple juice (30 mL)
2 tsp reduced-sodium soy sauce (10mL)
1 tsp peeled and finely grated ginger (5 mL)
1/2 garlic clove, peeled and finely grated (1/2)
1/4 tsp red pepper flakes (1 mL)
1/2 tsp brown sugar (2 mL)
2 cups baby spinach (500 mL)
1 large ripe mango, peeled and cubed (1)
2 cups stemmed and quartered fresh strawberries (500 mL)
1/2 cup macadamia nuts, toasted and roughly chopped (125 mL)
1/4 cup shredded coconut, toasted (60 mL)
1/4 cup diced dried pineapple (60 mL)
