Chef Tom Fraker

Tangerine Asian Spinach Salad

Name: Tangerine Asian Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 5 cups organic spinach, rinsed and dried; 1 cup bean sprouts; 2 whole Melissa’s Satsumas, Kishu, Neapolitans® 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

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Servings

4 - 6 servings

Prep Time

20 minutes

Cook Time

0 minutes

Author:

Chef Tom Fraker

This is not your typical spinach salad, but one that is refreshing and bright with citrus, accented with Asian ingredients.

Ingredients

5 cups organic spinach, rinsed and dried
1 cup bean sprouts
2 whole Melissa’s Satsumas, Kishu, Neapolitans® 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

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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.

Tangerine Asian Spinach Salad