Citrus-Ambrosia Salad

• 1/2 c. unsweetened coconut flakes
• 1 jar refrigerated citrus segments in juice
• 1 limes
• 1/4 tsp. salt
• .13 tsp. coarsely ground black pepper
• 3 tbsp. olive oil
• 2 bag mixed baby greens or spring mix with herbs

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.
2. Toast 3 minutes or until golden.
3. (Coconut can burn easily; check after 2 minutes.)
4. Drain citrus segments, reserving 1 tablespoon juice in large bowl.
5. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice; add to citrus juice in bowl.
6. Whisk in 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.
7. In thin, steady stream, whisk in oil until blended.
8. Add greens to dressing; toss to coat.
9. Arrange dressed greens on 8 salad plates; top with citrus segments and coconut flakes.

unsweetened coconut flakes, limes, salt, ground black pepper, olive oil, herbs

Taken from www.delish.com/recipefinder/citrus-ambrosia-salad-ghk1207 (may not work)