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Avocado Tangerine Salad

This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal.—Francis Garland, Anniston, Alabama
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1/2 cup olive oil
  • 2 tablespoons plus 1-1/2 teaspoons white wine vinegar
  • 4-1/2 teaspoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 3 small garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 8 cups torn mixed salad greens
  • 2 medium ripe avocados, peeled
  • 4 tangerines, peeled and sectioned
  • 1/2 cup shredded Parmesan cheese
  • 4 bacon strips, cooked and crumbled


  • For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon.
Nutrition Facts
1 salad: 273 calories, 23g fat (4g saturated fat), 7mg cholesterol, 296mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 5g protein.

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