Ambrosia Salad with Sweet Tea Vinaigrette
Servings
4 Servings
Ingredients
- 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
Instructions
- Whisk tea, lemon zest and juice, mustard, olive oil, salt and pepper together.
- Arrange spinach leaves on serving plates or a platter.
- Arrange pineapple, orange and grapefruit slices on the spinach. Drizzle with vinaigrette and sprinkle with coconut and pecans.