Food & Cooking Recipes Salad Recipes Coconut and Citrus Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 cup shredded sweetened coconut ½ cup sliced almonds 2 tablespoons fresh orange juice 2 teaspoons red-wine vinegar ½ 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 Directions 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. Rate it Print