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Spinach Salad With Honey Tangerines


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  • 1 bag spinach - (10 oz) or 2 loose bunches
  • 1/2 cup pure olive oil
  • 1 small yellow onion thinly sliced
  • into rings
  • 1/2 pound fresh brown mushrooms sliced
  • 2 teaspoons minced garlic
  • 3 tablespoons red wine vinegar
  • 1/3 cup orange juice
  • 3 honey tangeringes peeled , sectioned (or 2 (11-oz) cans, drained)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 10


Step 1

Wash the spinach well and remove the stems. Tear the leaves into pieces the size of a silver dollar. Dry and reserve in the refrigerator.

Heat 1/4 cup of the olive oil in a skillet. Add the onion rings and cook over medium heat until they appear translucent, about 4 minutes. Add the mushrooms; sauté for 5 minutes. Add the garlic and sauté for 1 minute.

Stir in the remaining oil, vinegar, juice and seasonings; remove from heat. Toss with spinach and honey tangerines.

This recipe yields 10 to 12 servings.

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