Coconut Cashew Salad with Apricots

2 tablespoons coconut milk

1 tablespoon sherry vinegar

Salt and ground black pepper

5 ounces baby greens

2 scallions, sliced

½ cup sliced dried apricots

½ cup toasted cashews

In a medium bowl, whisk together the coconut milk and vinegar. Season with salt and pepper. Add the baby greens and toss well to dress. Divide among 4 serving plates, then top with scallions, apricots and cashews.

Serves four.

Nutrition values per serving: 160 calories, 10 g fat (3 g saturated), 18 g carbohydrates, 3 g fiber, 10 g sugar, 4 g protein, 0 cholesterol, 50 mg sodium.

Alison Ladman for The Associated Press