Winter Was Made For Charred Tangerine & Herb Salad
Everyone needs a light, bright, and sunshine-y side dish that can be prepared on the fly in no time flat, especially at this time of year.
“Charred Tangerine & Herb Salad” is just that dish.
It’s even more appealing because it’s vegan, dairy-free, and gluten-free, so it can be enjoyed by a wide variety of eaters.
This easy-peasy recipe is from the new “Mastering the Art of Plant-Based Cooking” (Ten Speed Press).
It was written by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post.
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