Tangerine Tossed Salad Recipe

5 2 2
Tangerine Tossed Salad Recipe
Tangerine Tossed Salad Recipe photo by Taste of Home
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Tangerine Tossed Salad Recipe

Read Reviews
5 2 2
Publisher Photo
I learned to cook from my mother when I was a young girl. I like the combination of sweet tangerines and crunchy caramelized almonds in this recipe.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 1/2 cup sliced almonds
  • 3 tablespoons sugar, divided
  • 2 medium tangerines or navel orange
  • 6 cups torn lettuce
  • 3 green onions, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.
In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat. Yield: 6 servings.
Originally published as Tangerine Tossed Salad in Country December/January 2005, p49

Nutritional Facts

1 cup: 138 calories, 9g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 14g carbohydrate (11g sugars, 3g fiber), 3g protein.

  • 1/2 cup sliced almonds
  • 3 tablespoons sugar, divided
  • 2 medium tangerines or navel orange
  • 6 cups torn lettuce
  • 3 green onions, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.
  2. In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat. Yield: 6 servings.
Originally published as Tangerine Tossed Salad in Country December/January 2005, p49

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Reviews forTangerine Tossed Salad

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MY REVIEW
chrisglavin User ID: 7013411 131104
Reviewed Dec. 9, 2012

"This salad was amazing!"

MY REVIEW
TC51 User ID: 1167020 207067
Reviewed Jun. 26, 2011

"This was a big hit with my family. The almonds were delicious. I definitely will make this again. I have already had a family member ask for the recipe!"

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