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Coconut and Tangerine Salad

Coconut and Tangerine Salad

This recipe is from Amy Faulstich, of Seattle.

Everyday Food, September 2003 http://www.marthastewart.com/328098/coconut-and-tangerine-salad
3.4
Rated
68100(5)5
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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