Tangerine-Apple Salad - Carolina Country

Tangerine-Apple Salad With pomegranate vinegar dressing

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Tangerine-Apple Salad

Where good salads go bad is in the dressing, because bottled dressings often contain a lot of fat, sugar, salt and preservatives. Dressing is easy to make, which lets you control the seasonings. Pomegranate vinegar has a fruity flavor and is available in larger supermarkets. Increase the honey if you prefer a sweeter dressing.


  • 2 tablespoons pomegranate vinegar
  • 4 tablespoons grapeseed or vegetable oil
  • 1 tablespoon honey
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 teaspoon grated orange zest (about ½ of a large orange)
  • 2 teaspoons orange juice
  • 1 garlic clove, crushed
  • 4–5 cups salad greens (arugula, spinach, leaf lettuce or a combination)
  • ¼ of a large red onion, thinly sliced
  • 1 medium tangerine, peeled and divided into sections
  • 1 small apple, unpeeled, chopped
  • ¼ cup crumbled feta cheese


  1. For the dressing, whisk the vinegar, oil, honey, salt, pepper, orange zest and orange juice in a medium bowl until well combined. Stir in the garlic clove. Set aside.

  2. Put the salad greens and red onion in a large bowl. Add a small amount of dressing, just enough to moisten the salad (you will not need all of the dressing). Toss to coat. Top with tangerine sections, apple and feta. Serve immediately. Pass the remaining dressing at the table for guests to add, if desired.

Notes: Dressing can be stored, covered, in the refrigerator for up to four days. Bring to room temperature before using. Add cooked shrimp or chicken for a heartier salad.

DIY Salad Dressing

Inspired by our pomegranate vinegar dressing?

Making your own dressing is healthier and cheaper
than store-bought. And easy-peasy with the help of
our DIY dressing chart.

DIY dressing

Recipe courtesy of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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