Recipe-Finder.com
  • 8servings
  • 110calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) unsweetened coconut flakes

  2. 1 jar(s) (1 1/2-pound) refrigerated citrus segments in juice

  3. 1 (or more, to taste) limes

  4. 1/4 teaspoon(s) salt

  5. 1/8 teaspoon(s) coarsely ground black pepper

  6. 3 tablespoon(s) olive oil

  7. 2 bag(s) (5- to 6-ounce) mixed baby greens or spring mix with herbs

Instructions Jump to Ingredients ↑

  1. Toast coconut flakes: Preheat oven to 350 degrees F. Place coconut in 15 1/2" by 10 1/2" jelly-roll pan in single layer. Toast 3 minutes or until golden. (Coconut can burn easily; check after 2 minutes.)

  2. Drain citrus segments, reserving 1 tablespoon juice in large bowl. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice; add to citrus juice in bowl. Whisk in 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In thin, steady stream, whisk in oil until blended.

  3. Add greens to dressing; toss to coat. Arrange dressed greens on 8 salad plates; top with citrus segments and coconut flakes.

Comments

882,796
Send feedback