Autumn Salad

Ingredients

• 1 cup shredded sweetened coconut
• 1/2 cup sliced almonds
• 2 tablespoons fresh tangerine juice
• 2 teaspoons red-wine vinegar
• 1/2 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

1. 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.
2. 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.
3. In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately. 

 

Recipe found at: http://www.marthastewart.com/328098/coconut-and-tangerine-salad?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286446&slide=206814