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I love a good, hearty salad, but not the prep.  Needless to say, I don’t eat many salads at home.  When I do, however, I tend to use whatever I have, and that’s how this little recipe was born.  (Credit for the coconut does go to my husband.  I wouldn’t have put it on salad in a million years!)

{ingredients}

  1. spinach leaves (I buy baby spinach, in a bag)
  2. coconut flakes (sweetened or not, your choice)
  3. shredded colby-jack cheese
  4. honey-roasted almonds
  5. sliced grapes (red, seedless)
  6. raspberry vinaigrette

Put this salad together any way you want, the amounts can be varied by personal taste.

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