Paradise Salad

  • Yield 2 to 4 servings
  • Prep 15 mins
  • Cook 10 mins

Fruit and crispy croutons on a bed of lettuce and shrimp—a perfect summery salad.



King's Croutons:
2 -- 1/2-inch thick center slices King's Hawaiian Sweet Bread
-- Olive oil
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 -- (5 oz.) bag spring lettuce mix
1/2 cup red onion strips, thinly sliced
1 cup Mandarin oranges, chopped mango, orange slices or sliced strawberries
1 cup King's croutons
8 ounces cooked chicken or shrimp, optional
1/4 cup slivered almonds, toasted, optional


Preparation King's Croutons

  1. Brush both sides of bread with oil. Cut into 1/2-inch cubes.
  2. Place on baking pan with lip.
  3. Bake in preheated 350F oven, 10-12 minutes, stirring once, until golden.
  4. Cool; store in airtight container. Makes 2-3 cups.

Salad and Dressing

  1. Whisk together first 5 ingredients for dressing.
  2. Pour over salad greens and half of onion, fruit, 1 cup of croutons and almonds (if desired). Toss.
  3. Place on serving plates.
  4. If desired, arrange chicken or shrimp on top. Garnish with remaining ingredients & serve.



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