Ambrosia Salad – Garden & Gun

Ambrosia Salad – Garden & Gun

gardenandgun.com

The classic dish is reimagined by Shelley Cooper of Dancing Bear Appalachian Bistro in Townsend, Tennessee

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Ingredients

  • 2 cups (4 sticks) unsalted butter
  • ½ cup rice wine vinegar
  • 1 tbsp. sugar
  • ¼ cup maple syrup
  • ¼ cup pecan halves
  • ¼ cup dried cherries
  • ¼ cup kosher salt
  • 1 tbsp. white pepper
  • 6 cups fresh mixed greens
  • 10 strawberries, quartered
  • 10 blackberries, halved
  • 10 raspberries
  • 10 blueberries
  • 10 bite-size pieces fresh pineapple
  • 1 cup goat cheese, crumbled
  • 1 cup shaved unsweetened coconut, toasted

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