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.