- 4-5 cups baby spinach
- 2 Satsuma, Clementine or pixie tangerines peeled and separated
- ¼ cup of dried cranberries
- 4 tablespoons olive oil
- 2 tablespoons Fuller’s Raspberry Vinegar, Rose Garden Vinegar or Tarragon Vinegar
- Pinch of salt and sugar
- ⅓ cup toasted pumpkin seeds
Mix olive oil, vinegar, salt and sugar together in a small bowl and whisk till combined. Add tangerines and cranberries to spinach and stir lightly. Place spinach in a salad bowl, drizzle dressing over spinach and toss. Arrange salad on plates or bowls and sprinkle pumpkin seeds on top of each serving.