Under 30 Minutes

Coconut and Tangerine Salad

This recipe is from Amy Faulstich, of Seattle.

  • Prep:
  • Total Time:
  • Servings: 4
Coconut and Tangerine Salad

Source: Everyday Food, September 2003


  • 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


  1. 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.

  2. 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.

  3. In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.


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