Food & Cooking Recipes Quick & Easy Recipes Coconut and Tangerine Salad 3.3 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print