Raspberry and Toasted Coconut Spinach and Arugula Salad
 
Prep time
Total time
 
Baby spinach and arugula mixed with fresh raspberries, pecans, toasted coconut and dried cranberries. Topped with a tangy and creamy poppyseed dressing.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • For the Dressing:
  • ½ cup mayonnaise
  • 4 teaspoons sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons white vinegar
  • ¾ teaspoon ground mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 teaspoon poppyseeds
  • dash of salt
  • For the Salad:
  • 2 cups baby arugula, packed
  • 2 cups baby spinach, packed
  • 6 oz. raspberries, washed and patted dry
  • ¼ cup chopped pecans
  • ¼ cup sweetened flaked coconut
  • ¼ cup dried cranberries
Directions
  1. In a small bowl combine all ingredients for dressing, minus the poppyseeds. Stir until well combined. Add poppyseeds and stir until evenly distributed. Cover and chill until ready to use.
  2. Preheat oven or toaster oven to 350 degrees. Spread coconut on baking sheet and bake for 5 minutes until lightly golden and brown, stirring after each minute to avoid burning. Remove from oven and let cool.
  3. Assemble salad by mixing together arugula and spinach in desired serving bowl. Top with raspberries, pecans, toasted coconut and dried cranberries.
  4. Drizzle about ½ cup of dressing over the top immediately before serving. Serve remaining dressing on the side.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/raspberry-and-toasted-coconut-spinach-and-arugula-salad/