Tangerine Asian Spinach Salad
By Chef Tom Fraker

  • Ingredients

  • 5 cups Organic Spinach rinsed and dried
  • 1 cup Bean Sprouts
  • 2 whole Melissa‚Äôs Tangerines (Clementines or Neapolitans) peeled and segmented
  • 1/3 cup Shiitake Mushrooms sliced
  • 1/3 cup Vegetable Oil
  • 2 tablespoons Soy Sauce
  • 1 pinch Garlic Powder

  • Directions

  • Tear the spinach into bite size pieces and toss in a large bowl with the bean sprouts, tangerines and mushrooms.

  • In a small bowl, whisk together the oil, soy sauce and garlic powder.

  • Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.