Salad
4 - 6 servings
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® 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.
