Tropical Salad with Macadamia Nuts, Toasted Coconut & Huli Huli Dressing

Huli Huli Dressing:
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp pineapple juice (30 mL)
- 2 tsp reduced-sodium soy sauce (10mL)
- 1 tsp peeled and finely grated ginger (5 mL)
- 1/2 garlic clove, peeled and finely grated (1/2)
- 1/4 tsp red pepper flakes (1 mL)
- 1/2 tsp brown sugar (2 mL)
Salad:
- 2 cups baby spinach (500 mL)
- 1 large ripe mango, peeled and cubed (1)
- 2 cups stemmed and quartered fresh strawberries (500 mL)
- 1/2 cup macadamia nuts, toasted and roughly chopped (125 mL)
- 1/4 cup shredded coconut, toasted (60 mL)
- 1/4 cup diced dried pineapple (60 mL)
Huli Huli Dressing:
1. Combine all ingredients, except canola oil, in a bowl and whisk to mix. Add canola in a slow steady stream, whisking to incorporate.
Salad:
1. Combine all ingredients in a large bowl and toss evenly to mix. Divide salad equally among 4 plates and drizzle each portion each with dressing.