Polynesian Salad


  • 4 c. romaine lettuce, torn
  • 4 c. baby spinach leaves
  • 1 c. mandarin orange slices, drained
  • 1/2 c. pineapple tidbits, drained
  • 1/2 c. almonds, slivered, lightly toasted
  • 1/2 c. coconut, lightly toasted


  • 2 Tbsp. lemon juice
  • 4 Tbsp. pineapple juice
  • 2 Tbsp. Better than Cream Cheese
  • 2 tsp. sugar
  • 1 tsp. cornstarch
  • dash salt


  1. In blender, combine all dressing ingredients and blend until smooth.
  2. On salad plates, arrange lettuce and spinach leaves. Drizzle with dressing and decorate with orange slices, pineapple, almonds and coconut.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Polynesian Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.