Recipe for Salad Dressing at Kona Cafe

[Granny Jill A]

I've looked and looked for the recipe for the vinagarette salad dressing served at the Kona Cafe.

It is scrumptious, and I would love to find the authentic version somewhere.

[Strmchsr]

I have this recipie for the mango poppyseed vinagarette. Is this the one you were asking about?

INGREDIENTS:

1 TBSP Corn Syrup

1/2 tsp. Onion Powder

2 TBSP Molasses

2 Cups Canola Oil

4 TBSP Sugar

1 TBSP Dijon Mustard

1/2 Mango Pureed

1 TBSP Poppyseeds

1/2 Cup Apple Cider Vinegar

1 Pinch Salt

1 tsp. Garlic, chopped

To Taste – White Pepper

METHOD:

1. Wash and peel mango. Dice into cubes and puree in food processor.

2. Continue blending and add the rest of the ingredients (except for the poppy seeds), blend until creamy consistency.

3. Pour in canola oil slowly until completely emulsified; add poppy seeds at the very end.

4. Adjust seasoning to taste and keep refrigerated.

[Granny Jill A]

I have this recipie for the mango poppyseed vinagarette. Is this the one you were asking about?

It certainly sounds like the dressing we had on our salads. I can't wait to try it out. Thank you SO MUCH.

[Strmchsr]

Glad to help! Let me know how it turns out.