All you need:
1/4 c. pina colada mix
4 tbsp Hy-Vee canola oil, divided
1 1/2 tbsp Hy-Vee apple cider vinegar
1 tbsp Hy-Vee honey
1 1/2 tsp grated fresh ginger or 1/2 tsp Hy-Vee ground ginger
1/2 tsp hot sauce
8 c. Hy-Vee spring mix salad greens
4 assorted baby peppers, halved and cut into 1/4-inch strips
2 star fruit or kiwi, sliced
1 (14 oz) can hearts of palm, drained
1 tsp Hy-Vee lemon pepper seasoning
1 1/2 pounds large shrimp, peeled and deveined
1/4 c. flaked coconut
All you do:
For vinaigrette, whisk together pina colada mix, 2 tablespoons canola oil, vinegar, honey, ginger and hot sauce; set aside.
In a salad bowl combine greens, peppers, fruit and hearts of palm; set aside.
Generously brush a grill wok with vegetable oil; place on grill grate. Preheat grill for direct cooking over medium-high heat.
In a large bowl, combine remaining 2 tablespoons oil and lemon pepper seasoning. Add shrimp; toss to coat.
Grill shrimp over direct heat for 2 to 3 minutes, turning as needed. Transfer to a plate to cool slightly.
Just before serving, top salad with shrimp and flaked coconut. Serve with prepared vinaigrette.
Nutrition information per serving:
Dietary Fiber: 6g
Saturated Fat: 3g
Trans fats: 0g
Daily nutritional values:
120% vitamin A
180% vitamin C