- 4-5 cups baby spinach leaves
- 2 Satsuma tangerines (or ones in season)
- ¼ cup dried cranberries
- 4 TBS olive oil
- 2 TBS Fuller’s Raspberry, Rose Garden or Tarragon Vinegar
- Pinch of salt and sugar
- 1/2 cup toasted pumpkin seeds
Peal and separate tangerines & add to spinach. Mix oil, vinegar & salt in small bowl and mix. Add cranberries and toss to coat and then drizzle over spinach. Sprinkle pumpkin seeds onto each serving.