Tangerine Tossed Salad Recipes

Steps:

• 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.

Steps:

• Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
• In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
• Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; cover and shake well. In a large salad bowl, combine greens and tomatoes. Just before serving, drizzle with dressing; toss to coat.

Steps:

• Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangarines and cut each section in half. If you couldn't find "seedless tangarines" this is when you pop those little seeds out.
• Combine spinach, onions, tangarine sections and cranberries in salad bowl.
• Combine vinaigrette ingredients, pour over salad and toss.
• Serve immediately.

Steps:

• Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.
• Mix together almonds, feta, and oregano.
• Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.

Steps:

• 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.

Steps:

• In large bowl, whisk together lime juice, honey, vinegar, salt,garlic, ginger, cayenne and jalapeno.
• With a vegetable peeler, remove 2 long strips of peel (orange part only) from 1 tangerine.
• Cut strips into 1/8-inch zest matchsticks.
• Peel tangerines and separate into segments.
• Cut segments crosswise into 2 or 3 pieces.
• Add avocado, zest, and tangerines to bowl, toss to combine.
• Chill until serving time.
• Sprinkle with sunflower seeds just before serving.

Steps:

• Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
• Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
• Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.