Browsing the market last night, I was drawn to a bright orange color and two words: honey and tangerine. As a Floridian, I was a bit ashamed that I had never heard of this sweet little treat that is a native to the sunshine state. These guys are a cross between a sweet orange and a tangerine and are just delicious. With a recipe in mind and a warm breeze in the air, I picked up some of these honey tangerines, grabbed a red onion and some hearts of palm and headed home to prepare a refreshing light summer dinner. This salad has all of my favorite characteristics. It’s sweet, savory and has a bit of a tangy kick, and best of all it’s healthy, filling and easy to make. Keep in mind that honey tangerines, also known as Murcott oranges, are highly perishable and should be eaten soon after purchase. Here’s the recipe…

2 honey tangerines (any kind of orange works well for this)
1 can hearts of palm
1/4 cup chopped red onions
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp Bragg Liquid Aminos (or low sodium soy sauce)
Pepper to garnish

Peel tangerines and cut each piece in half (this will help to easily release any seeds). Cut hearts of palm into small pieces. Combine with chopped onions, mix in remaining ingredients and stir together.