Ultimate Fall Chopped Salad with Honeyed Tangerine-Turmeric Vinaigrette
By: Emily Stoffel
Makes: 4 large servings
- For the Salad
- 2 romaine hearts, chopped into ribbons
- 4 small tangerines, peeled and segmented
- 2 persimmons, sliced into matchsticks
- 1 large apple, sliced into matchsticks
- 2 large handfuls cilantro, roughly chopped
- 2-3 scallions, finely sliced (green and white parts)
- ¼ cup sliced, toasted almonds
- ¼ cup pomegranate arils
- For the Honeyed Tangerine-Turmeric Dressing
- 2 oz tangerine juice
- ¼ cup extra virgin olive oil
- 1 T apple cider
- 1 T raw honey or maple syrup
- 1 tsp turmeric
- ½ tsp black pepper
- pinch salt
- Combine all dressing ingredients in a large glass jar and shake vigorously.
- Combine all salad ingredients and toss lightly with desired amount of dressing. (Basically, uh, assemble and dress salad.) Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/ultimate-fall-chopped-salad-with-honeyed-tangerine-turmeric-vinaigrette/
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