![]() ![]() ![]() STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Subscribing and sharing on social media is very appreciated! We small bloggers need all the help we can get. Shake well and drizzle over salad right before serving. In a container with a lid, mix the tangerine juice, lemon juice, lemon zest, olive oil, salt, garlic and honey. You will need a handheld juicerand a microplane. Handy tips and what you need: I always squeeze more juice than I need and divide it into small glass containers or snack size baggies to freeze, then thaw as needed! Click to learn how to caramelize nuts. The Recipe: Apple and Avocado Salad with Tangerine Dressing I use a handheld juicerto squeeze the juice and a microplaneto zest the lemon. This lovely, light salad dressing is made with freshly squeezed tangerine juice, lemon zest, olive oil and raw honey. If you choose to caramelize nutsY for this salad, you have a couple of choices: you can buy them in stores or online, or make them yourself! Learn to slice an avocado like a pro here. It’s a very simple salad of baby greens, avocados, green onions, sliced apples, plain or caramelized nuts, pomegranate seeds or berries. I may make a commission from sales but your price remains the same.) This is The Organic Kitchen’s “Apple and Avocado Salad with Tangerine Dressing”. One of my favorite ways to use them is in tangy salad dressings. For my greens I used baby arugula.Tangerines are in season from late October to January. I added some toasted slivered almonds at the last minute, because I happened to have some on hand, and to me it was a delicious addition. This was delicious and refreshing and quite easy to put together on a hot summer night. It will now be my go to salad recipe, especially this summer. I put it with mixed greens and used orange juice instead of tangerine juice. Made it a few nights ago and will be making it again tonight. I used orange juice instead of tangerine juice. Can't wait to make it again.Ībsolutely delicious. Next time I would cube the avocado and lay the mandarins on tip. This was delicious! Not as beautiful as the photo however. Tried it tonight and was amazed at how well the flavors work together. Made the mistake of dumping all the dressing on the salad so it was over dressed but delicious!!! Whole family even the kids enjoyed it. I added 1tsp honey to the dressing to counteract the heat from jalapeño but the salad comes together very well and is highly flavorful. When I'm in a hurry, I add a tsp of the frozen jalapenos to the prepared dressing and the dressing is ready to go.ĭelicious and so flavorful! I made it last night for the second time (hadn't made since last summer) and I forgot how fabulous it was. I roast several jalapenos at once, dice them and freeze. Wholefoods has a very good oil free tangerine dressing. Recently found a great shortcut if you're in a hurry though. I've made it several times and it's always a hit. My husband, who is pretty much only a Thousand Island or Caesar guy, loved it - I was shocked! Made once with Boursin cheese as I didn't have feta. Have made it with other types of greens with equally good results. The slight heat of the jalepeno, blended so well with other ingredients. ![]() This was fabulous, used tangerines from my tree. I have made this many times as an easy back up salad. I used mixed greens and omitted the feta. This a great salad with a forgiving recipe if you need to substitute. (Mint & jalapeno were preserved from my garden!) The quantity of dressing was a little too much. I substituted olive oil for vegetable oil. I used dried mint instead of fresh, simmering it in the juice of 2 honeybell oranges (about 1.5 c.) until mixture was reduced to 2 or 3 T. I used all arugula, a large green jalapeno roasted, which didn't overwhelm with heat, just the smoky flavor. Love it! Perfect combination/flavor of salad ingredients and the jalapeno vinaigrette brings it all together. I used all arugula, a large green jalapeno - which didn't add heat, but a nice smoky flavor. Loved it! Perfect combination of flavors from the salad ingredients and the jalapeno vinaigrette brings it all together.
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