COCONUT AND TANGERINE SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Coconut and Tangerine Salad image

This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 10

1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tablespoons fresh tangerine juice
2 teaspoons red-wine vinegar
1/2 teaspoon chopped fresh thyme
Coarse salt and ground pepper
2 tablespoons olive oil
3 cups torn green-leaf lettuce, (1 medium head)
2 tangerines, peeled and thinly sliced
1 apple, thinly sliced

Steps:

  • 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 tangerine juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add olive oil in a slow stream.
  • In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.

There are no comments yet!