Wednesday, July 14, 2010
PINA COLADA SALAD
16 oz can pineapple slices
1 container (6 oz piña colada yogurt or pineapple yogurt
1/2 cup thawed, frozen whipped topping
1/2 cup sweetened flaked coconut
1. Cut pineapple slices in half; arrange on serving platter.
2. Zest lime to measure 1 tsp zest. Juice lime to measure 1 tbsp juice. Combine yogurt, zest and juice in small bowl; whisk until smooth. Fold in whipped topping.
3. Place coconut into microwave-safe dish. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.
4. Spoon dressing over pineapple. Sprinkle with coconut.