New This Month

Under 30 Minutes

Endive and Tangerine Salad with Almonds and Feta


Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, December 2010


  • 5 honey tangerines
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon white-wine vinegar
  • Coarse salt
  • 1/4 cup almonds (1 ounce), toasted and coarsely chopped
  • 2 ounces low-fat feta, crumbled (1/2 cup)
  • 1 tablespoon fresh oregano, coarsely chopped
  • 3 heads endive (about 4 ounces each), trimmed, leaves separated


  1. Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.

  2. Mix together almonds, feta, and oregano.

  3. Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.

Reviews Add a comment