Reviewed: Aug. 16, 2001

I made this recipe for my gourmet group in which I was doing a Luau theme. Everyone loved it. I made several changes, though. I increased the pineapple juice to 1/2 cup and used extra (fresh only!!!) cutup pineapple on each individual plate. For presentation, I also used some star fruit on each plate (looks pretty and adds more color). Also, I decreased the onion to 2, and upped the coconut to 1/2 cup. I really wanted to bring out the tropical flavors of this recipe. I would definitely make this recipe again!

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CHEFNLA

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Reviewed: Aug. 5, 2001

I tried this recipe for my supper club. Everyone enjoyed it. I found it fairly simple to make. It does take a little time to toast the nuts and coconut. I also used canned pineapple. I would make it again, however I would decrease the amount of juice in the recipe. C. Williams

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CHERYL ANNE

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Reviewed: Jul. 30, 2001

Fantastic! Made it for a baby shower and it was a huge hit. It was so easy to make and has the best tasting vinaigrette.

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CAROLE S. SMITH

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Reviewed: Apr. 14, 2001

A yummy salad!! I tried this recipe last week, and I'm making it again to take to our family potluck for Easter. Quick and easy to throw together and great flavors. I did use almonds instead of the macadamia nuts, to cut cost.

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