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Leafy Greens with Tangerines


Thursday, January 01, 2004
Appetizers-Side Dish
Main Course: 4 servings Side Dish: 8 servings

6 c. green leaf or romaine lettuce, torn into bite-sized pieces
1 small head radicchio, thinly sliced
2 heads Belgian endive, sliced
1 small red onion, thinly sliced
4 Pixie Tangerines, peeled, sectioned (these are seedless!)
1 c. Sunkist Almond Accents, Honey Roasted Sliced Almonds
Crumbled Feta or Gorgonzola cheese to taste, optional


¼ c. balsamic vinegar
2 tbsp. honey
Juice of 1 Pixie Tangerine
¼ c. extra virgin olive oil
Dash of salt and pepper

For the salad, layer ingredients in the order listed, either on a large platter or in a bowlFor the dressing, combine the vinegar, honey, and tangerine juice. Slowly whisk in the olive oil to emulsify; season with salt and pepper to taste. Pour dressing over salad just before serving. Enjoy!

TIP: Add grilled chicken to this salad for a complete and healthy meal. As a main course, this makes 4 servings; as a side dish it serves 8. Enjoy the flavors of spring!

Nutrition Facts:
Kimberley Bevins
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