Salad
4 - 6
20 minutes
0 minutes
Chef Tom Fraker
This is not your typical spinach salad, but one that is refreshing and bright with citrus, accented with Asian ingredients.
5 cups Organic Spinach rinsed and dried
1 cup Bean Sprouts
2 whole Melissa’s Satsumas, Kishu, Neapolitans® (circle R) Tangerines or Ojai Pixie Tangerines peeled and segmented
1/3 cup Shiitake Mushrooms sliced
1/3 cup Vegetable Oil
2 tablespoons Soy Sauce
1 pinch Garlic Powder
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.
