|Fruit and Coconut Salad|
For salad - Mix all ingredients together except lettuce leaves. Serve on bed of lettuce leaves. Contains 1 tablespoon coconut oil per serving.
For Coconut Mayonnaise - Combine egg, vinegar, mustard, paprika, salt and 1/4 cup melted coconut oil (not hot) in blender or food processor. Blend for about 60 seconds. While machine is running, pour in remaining 1 cup melted coconut oil (not hot) VERY slowly in a fine, steady stream. The secret to making good mayonnaise is to add the oil in slowly. Mayonnaise will thicken as oil is added. Taste and adjust seasoning as needed. Contains about 1/2 tablespoon coconut oil per 1 tablespoon mayonnaise.
You will have some Coconut Mayonnaise left over. You may store it in your refrigerator for a day or two. When using it, take it out of your refrigerator and let it sit at room temperature for about 30 minutes (depending on how warm your kitchen is). This should allow adequate time for it to soften. The texture will not be quite as good as when it was freshly made, but it is still safe to use.
|Do you have a funny or interesting story about your recipe|
This is a great salad to serve anytime - lunch or dinner. The coconut Mayonnaise is also a healthy alternative when compared to the mayo you get in the grocery store. You may substitute the Coconut Mayonnaise where you would normally use your regular brand of salad dressing.
|Submitted By:||Marlene Pritchard|