Citrus Free Polynesian Resort Inspired Kona Salad Food

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

KONA SALAD

Steps:

• In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar and sugar. Whisk in canola oil, salt and pepper. Pour over salad and gently toss; serve immediately.

CITRUS FREE POLYNESIAN RESORT INSPIRED KONA SALAD

Steps:

• Spray a microwave safe plate with cooking spray. If you are like me and staying away from soy, consider this cooking spray.
• Put one cup of almonds on the plate.
• Spread butter over your almonds.
• Salt to taste over the almonds.
• Microwave the almonds at power select 10 for 1 minute. Then open the microwave door and stir the almonds. Then microwave the almonds again at power select 10 for 1 minute. Then set these almonds aside while you prepare the rest of the salad.
• Put your baby spinach in a big bowl. I usually peel the spinach into smaller pieces so that no one bite of your salad is all spinach. But this is really up to you. It is perfectly acceptable to just dump all the spinach in the bowl as is and go on to the next step.
• Take your pears and peel with a potato peeler.
• Slice the pears using this. If you are like me and you like your fruit and vegetables cut up really small, then take the slices and cut them even smaller. Otherwise, you can just use the slices.
• Dump the blue cheese in the bowl.
• Divide among plates or bowls. I like to to use Lighthouse Blue Cheese dressing. I like to double down on the blue cheese taste. But you could also stick to a simple vinaigrette if you want something lighter.