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
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