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Endive and Tangerine Salad with Almonds and Feta

Endive and Tangerine Salad with Almonds and Feta

Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.

Martha Stewart Living, December 2010 http://www.marthastewart.com/132484/endive-and-tangerine-salad-almonds-and-feta
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  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4

Ingredients

    • 5 honey tangerines
    • 1 teaspoon extra-virgin olive oil
    • 1 teaspoon white-wine vinegar
    • Coarse salt
    • 1/4 cup almonds (1 ounce), toasted and coarsely chopped
    • 2 ounces low-fat feta, crumbled (1/2 cup)
    • 1 tablespoon fresh oregano, coarsely chopped
    • 3 heads endive (about 4 ounces each), trimmed, leaves separated

Directions

  1. 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.
  2. Mix together almonds, feta, and oregano.
  3. 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.

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