Winter Spinach Salad with Tangerines

by Fuller's Fine Herbs . 0 Comments

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  • 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.

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