Citrus-Ambrosia Salad
Recalling the down-home taste of classic ambrosia (minus all the diet-derailing mayo), this refreshing first course is only 110 calories and has a deliciously tart dressing you whip up using lime and other juices.
Nutritional Information
(per serving)
Calories 110
Total Fat 7g
Saturated Fat 2g
Cholesterol --
Sodium 90mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars --
Protein 1g
Calcium --
- 8
Ingredients
- 1/2 * 1/2 cup(s) unsweetened coconut flakes
- 1 * 1 jar(s) (1 1/2-pound) refrigerated citrus segments in juice
- 1 * 1 (or more, to taste) limes
- 1/4 * 1/4 teaspoon(s) salt
- 1/8 * 1/8 teaspoon(s) coarsely ground black pepper
- 3 * 3 tablespoon(s) olive oil
- 2 * 2 bag(s) (5- to 6-ounce) mixed baby greens or spring mix with herbs
Preparation
Step 1
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.
Tip:
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.