• 4-5 cups baby spinach
• 2 Satsuma tangerine peeled and separated
• 1/4 cup of dried cranberries
• 4 TBS olive oil
• 2 TBS Fuller's Raspberry Vinegar, Rose Garden Vinegar or Tarragon Vinegar
• Pinch of salt and sugar.
• 1/3 cup toasted pumpkin seeds

Add tangerines and cranberries to spinach. Mix olive oil, vinegar and salt and sugar together in a small bowl and then add to salad and toss. Sprinkle pumpkin seeds on top of each serving.