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Ambrosia Salad with Sweet Tea Vinaigrette

Ambrosia Salad with Sweet Tea Vinaigrette

Just the name AMBROSIA sounds so yummy. I love tea and a tea salad dressing is a fun and delicious way to add some sparkle to this fruit salad that is perfect for dessert (with- out the spinach) or as a starter to a great meal.  

Recipe note: Toast coconut and pecans on a cookie sheet in a 350°F oven for five minutes.  

  • Duration
  • Prep Time
  • 4Servings



  • 1 cup sweetened iced tea
  • Zest of 1 lemon and 1 tablespoon lemon juice 
  • 1 teaspoon Dijon style mustard
  • ⅓ cup extra virgin olive oil 
  • Pinch of kosher salt
  • Freshly cracked black pepper


  • 2 cups pineapple chunks 
  • 2 oranges, peeled and cut into rounds
  • 1 grapefruit, peeled and cut into rounds
  • 4 cups baby spinach leaves
  • ¼ cup toasted coconut
  • ¼ cup toasted pecans


1. Whisk tea, lemon zest and juice, mustard, olive oil, salt and pepper together. 

2. Arrange spinach leaves on serving plates or a platter. 

3. Arrange pineapple, orange and grapefruit slices on the spinach. Drizzle with vinaigrette and sprinkle with coconut and pecans.