Spinach and Tangerine Salad

by Fuller's Fine Herbs . 0 Comments

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Needs intro:

  • 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.

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