Author: Chef Brad
- 1 large fresh pineapple, peeled, cored, and cut in small pieces (save to core)
- 6 apples, chopped in small pieces
- 2 cucumbers, peeled, chopped in small pieces
- 1 cantaloupe, cut into small pieces
- 2 pints fresh strawberries, sliced
- 2 cups Golden Raisins
- 4 cups cooked barley
- 2 cups cooked drained Fava Beans
- Toss all ingredients in a large bowl with dressing.
- -
- Coconut Vinaigrette Dressing:
- Pineapple cores
- 1 can coconut cream
- ¾ cup Xagave
- ½ cup coconut oil
- ½ cup olive oil
- ½ cup white balsamic vinegar
- Bundle of fresh Mint
- In a blender, place all dressing ingredients except mint. Blend well, until nice and creamy. Add mint and pulse lightly. There should be little chunks of mint.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/12/coconut-mint-salad/
3.4.3177