50 Min

• 1 lb Carrots
• 1 head Romaine Lettuce, rinsed and roughly chopped
• ¼ Red Onion, sliced thinly
• ⅓ cup Cider Vinegar
• ⅓ cup Tango Mandarin Juice
• 1 tsp Mandarin Zest
• 1 tablespoon Red Wine Vinegar, or Balsamic Vinegar
• 1 tsp Tbsp Brown Sugar
• ½ Shallot, minced
• ¾ cup Olive Oil
• Sea Salt
• ¼ cup Cilantro, stems removed (optional)

Preheat oven to 375 degrees. Cut carrots in half lengthwise and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Place in oven and roast 35-40 minutes, or until tender.

Place cider vinegar, Mandarin orange juice, red wine vinegar (or balsamic vinegar), brown sugar, shallots, and a pinch sea salt in blender. Pulse to combine ingredients. While blender is running, very slowly add olive oil in steady stream through top opening. Stir in Mandarin zest and season with more sea salt, to taste.

Remove carrots from oven; and let cool slightly. Toss carrots, lettuce, and sliced onion with dressing. Sprinkle with cilantro leaves and serve.