Ingredients
1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tablespoons fresh orange juice
2 teaspoons red-wine vinegar
1/2 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3 cups torn (1 medium head) green-leaf lettuce
2 peeled oranges, thinly sliced
1 apple, thinly sliced
Preparation
Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.
