Healthy Citrus Ambrosia Salad

• 1/2 cup(s) unsweetened coconut flakes
• 1 jar(s) (1 1/2-pound) refrigerated citrus segments in juice1 (or more, to taste) limes
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground black pepper
• 3 tablespoon(s) olive oil
• 2 bag(s) (5- to 6-ounce) mixed baby greens or spring mix with herbs

Directions

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.

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Read more: Citrus-Ambrosia Salad - Good Housekeeping