Wednesday, December 26, 2012

Pineapple and Orange Salad with Toasted Coconut



This salad is so refreshing in the winter months.  I made this for a Christmas dinner gathering, but it would also be great as part of a breakfast.

serves 8 ( about 3/4 c. = 4 points +)

  • 2 c. seedless orange sections
  • 1/2 c. pomegranate arils
  • 4 sliced peeled kiwi
  • 1 ( 4 lb) pineapple, peeled and cut into cubes
  • 1 tsp. grated lime rind
  • 1 T. lime juice
  • 1 T. orange juice
  • 1/8 tsp. ground red pepper
  • 1/2 c. flaked, sweetened coconut, toasted and divided


Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.
Just before serving, stir in 1/4 c. toasted coconut. Sprinkle with remaining coconut.

from: "Cooking Light"

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