• 10 Ratings

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




  • 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.


10 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0