Tangerine and Onion Slaw

Yield: 8 servings
Source: Greene on Greens
Comments: The only changes to the original recipe - called for 1/2 cup of olive oil instead of 1/4 cup, and it claimed to serve 4, but those would be pretty hefty servings. You can substitute oranges but it's not as sweet. This is excellent with spicy barbecue food as it's refreshing and sweet. Make it ahead of time and keep it very cold until serving time. Enjoy!


8 tangerines or 6 oranges (works out to 3 cups of sections, but it's pretty forgiving if you want to add more)
1 medium red onion, thinly sliced, rings separated
Peel of 1 lemon, finely slivered
1 clove garlic
1/2 tsp coarse salt
Juice of 1 lemon
1 tsp Dijon mustard
1/4 cup olive oil
Juice of one orange (about 1/4 cup)
Pepper to taste
1 tsp chopped fresh tarragon
1 bunch watercress, leaves only


  1. Peel, remove any white pith, section and trim the center to remove any seeds from the oranges. Place in a serving dish. Layer the onions, and lemon peel on top.
  2. In a medium bowl, using a fork or pestle, mash the garlic and coarse salt until a paste. Stir in the lemon juice and mustard. Very slowly whisk in the olive oil, and thin with orange juice.
  3. Pour dressing over tangerine-onion mixture, sprinkle with black pepper to taste. Chill until serving time.
  4. Just before serving, sprinkle with tarragon and toss. Garnish with watercress.


Healthy Units: 2 per serving

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