Mixed Green Salad with Coconut Lemon Vinaigrette



For the Salad

  • 6 C. spring mix salad greens
  • 1/3 C. red onion, thinly sliced
  • 1/3 C. fresh pineapple (1/4” chop or Canned Crushed Pineapple, drained)


For The Vinaigrette

Whisk the Coconut Balsamic Vinegar and salt & pepper.  Then slowly add the oil and whisk until emulsified, about 2 minutes.  This can be drizzled over salad and remainder can be stored in refrigerator.

In a bowl, top the salad greens with red onion slices and pineapple. Top with grilled chicken or shrimp if desired.

Drizzle Coconut Lemon Vinaigrette over prepared salad to taste.