Citrus Ambrosia Salad

Unsweetened coconut flakes are pieces of dried shaved coconut that are available in many supermarkets and specialty food stores. Sweetened flaked coconut, commonly used for baking, can be substituted, but the final dish will taste more sugary. Recalling the down-home taste of classic ambrosia this refreshing first course is only 110 calories and has a deliciously tart dressing you whip up using lime and other juices.

Ingredients free 8mm 2

1/2 cup unsweetened coconut flakes
1 jar (1.5 pound) refrigerated citrus segments in juice
1 limes (or more, to taste)

1/4 tsp salt
1/8 tsp coarsely ground black pepper
3 tbsp olive oil
2 bags (5-6 oz) mixed baby greens or spring mix with herbs

Directions

Toast coconut flakes: Preheat oven to 350 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.)

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.

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

Makes 8 servings
Prep Time 10 minutes

Cook Time 3 minutes