Food & Cooking Recipes Quick & Easy Recipes Coconut and Tangerine Salad 3.3 (10) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 This sweet and tangy salad recipe is from Amy Faulstich, of Seattle. Ingredients 1 cup shredded sweetened coconut ½ cup sliced almonds 2 tablespoons fresh tangerine juice 2 teaspoons red-wine vinegar ½ 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 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. Print