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!)
- spinach leaves (I buy baby spinach, in a bag)
- coconut flakes (sweetened or not, your choice)
- shredded colby-jack cheese
- honey-roasted almonds
- sliced grapes (red, seedless)
- raspberry vinaigrette
Put this salad together any way you want, the amounts can be varied by personal taste.