Ingredients
one bag pre-washed baby Spinach
one jar pre-cut tropical mixed fruit (Del Monte Sunfruit), drained (can reserve some of the liquid for making a tropic viniagrette)
one package grape tomatoes
1/2 red onion, very thinly sliced and separated
one 4 oz. package fresh chevre
1/2 cup toasted unsweetened coconut
Preparation
place spinach in a large salad bowl
add 1/2 to full jar of tropic fruit
add grape tomatoes (halve if pieces are too big)
add red onion slices
crumble the chevre into the salad
toss the salad gently (add your favorite dressing–if preferred, take reserved liquid from fruit and combine with champagne vinegar and good quality olive oil to make a tasty viniagrette)
sprinkle toasted coconut on top of salad
