Citrus Salad with Coconut
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Prep time: 
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Serves: 3 entree portions
 
Ingredients
  • 3 oranges, 1 juiced and 2 peeled and thinly sliced
  • 1 Tbsp dijon mustard
  • ¼ tsp salt and black pepper, to taste
  • ¼ cup olive oil
  • 2 heads bibb lettuce, torn
  • 1 pink grapefruit, peeled and thinly sliced
  • 2 blood oranges or tangerines, peeled and thinly sliced
  • ½ cup unsweetened flaked coconut
Instructions
  1. For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, salt, pepper, and olive oil.
  2. Toss lettuce with dressing; gently toss in oranges, grapfruit, and blood oranges/tangerines. Arrange on platter. Top with toasted coconut.
Notes
Recipe slightly adapted from Better Homes and Gardens
Nutrition Information
Serving size: ⅓ recipe Calories: 412 Fat: 28.0 Carbohydrates: 40.0 Sugar: 31.0 Sodium: 312 Fiber: 90. Protein: 4.7 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/02/citrus-salad-with-coconut/