Citrus Salad with Coconut
Author: Nicole Morrissey
Prep time:
Total time:
Serves: 3 entree portions
- 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
- For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, salt, pepper, and olive oil.
- Toss lettuce with dressing; gently toss in oranges, grapfruit, and blood oranges/tangerines. Arrange on platter. Top with toasted coconut.
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/citrus-salad-with-coconut/
3.2.2925