This Paradise Salad Recipe Will Have Your Tastebuds Traveling To Jamaica

by Lorna Neadow Jul 2018 Also on Digital Edition

When I create dishes, they start with a place or theme in mind. I want you to not only feel the energy of the origins but taste it in every bite. After a week-long trip to Jamaica, my lush Paradise Salad was born, encompassing all that is right with the island. It graces most of the menus we create with paradise as the theme and is now a staple on my daily lunch menu at our Stuart shop.

Paradise Salad



1 15-ounce can Coco Lopez

1 cup red wine vinegar

1 teaspoon granulated garlic

1 teaspoon kosher salt

1 teaspoon dry mustard

1/8 teaspoon nutmeg

1 egg yolk 

1 cup vegetable or coconut oil


6 cups romaine lettuce, chopped

1 8-ounce can crushed pineapple

1 12-ounce can mandarin oranges

1 cup shredded cheddar cheese

1/2 cup shredded sweetened coconut

1/2 cup chopped pecans or macadamia nuts

2 cups chopped bourbon chicken or fried chicken strips (found in the frozen foods section; cook according to the package)


Place Coco Lopez, vinegar, garlic, salt and egg yolk into a blender or food processor and start blending. Slowly pour in oil so it will emulsify. Remove, add to dressing bottles or a container and refrigerate.

Place lettuce in a large bowl and sprinkle in remaining toppings. Drizzle with dressing or serve it on the side. Serves four to eight.

Reach Day at 772.233.0456 and