Citrus-Ambrosia Salad
From Good Housekeeping
Photo by James Baigrie
Total time: 10 minutes
Makes 16 first-course servings
1 cup unsweetened coconut flakes
2 jars (1 1/2 lb. each) refrigerated citrus segments in juice
2–4 limes
Salt and pepper
6 Tbsp. extra virgin olive oil
4 bags (5 to 6 oz. each) mixed baby greens
- 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 2 tablespoons juice in large bowl. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice; add to citrus juice in bowl. Whisk in 1/2 teaspoon salt and 1/4 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 salad plates; top with citrus segments and coconut flakes.