Apple Avocado Salad With Tangerine Dressing Recipes

APPLE AVOCADO SPINACH SALAD

Steps:

• In a large bowl, combine all salad ingredients.
• In a small jar, add all dressing ingredients and close tightly with the lid. Shake well until combined.
• Just before serving, drizzle salad with dressing and toss to coat.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

TANGERINE TOSSED SALAD

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.

AVOCADO AND APPLE SALAD

Steps:

• place apples and avocados in a bowl, set aside.
• mix mustard, olive oil, lemon juice, in small bowl and season with salt and pepper.
• mix with whisk until thickened.
• pour dressing over salad and sprinkle with parsley and almonds.
• mix and serve.

APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING

Steps:

• Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE

Steps:

• Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
• Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
• Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
• Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.