Mandarin Coconut Salad
Mandarin Coconut Salad brings an Asian flair to fruit-enhanced salad greens. It’s tangy, sweet, citrus-spiked tastiness.
- 4 mandarin oranges peeled and segmented
- ¼ C coconut flakes
- ¼ C almond slices
- 1 green onion chopped
- 4 C spring mix
- 2 C baby spinach
- ½ tsp orange zest
- 2 pcs crystallized ginger
- ½ tsp sesame seed
- ¼ C extra virgin olive oil
- ¼ C rice wine vinegar
- 4 TBSP soy sauce
Peel, segment and remove stringy bits from oranges.
Chop green onion.
Wash and spin greens.
Toss greens in large bowl.
Layer oranges, onion, coconut and almond over lettuce bed.
Zest mandarin orange.
Combine all ingredients and mix well.
Chill in refrigerator for at least 2 hours.
Drizzle dressing over individual servings to taste.
Serve with a turkey sandwich, a side of artisanal bread or alongside kickin’ chicken noodle soup. Add chicken strips to the salad for a hearty, one-dish meal.
- If you don’t mind white bits on the mandarin oranges, you can save a lot of time on prep. It does not appreciably affect taste.
- To easily remove white bits from oranges, rinse gently in cold water. They will then peel off easily.
- You can use sweetened or unsweetened coconut to taste.
- Want a fresh supply of green onions? Save the root you cut off store-bought and plant in container. Chop off top part, and watch a new green grow in its place!