| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 15.7g | 2.1g | 27g |
| sugars | fibre | protein | salt |
| 20g | 4.5g | 5g | 0.02g |
As a passionate cook and a son of Nebraska, I deeply value flavorful, nourishing food that brings people together. The Spinach and Tangerine Salad recipe beautifully encases these principles, presenting an enticing blend of vibrant flavors and fresh ingredients. It combines the earthy goodness of baby spinach with the citrusy zing of tangerines, rounded off by crunch of toasted almonds, and a tangy dressing. This salad is nothing short of a celebration for your senses.
A Healthy Feast
This Spinach and Tangerine Salad is more than just a delightful combination of tastes – it’s packed with nutrients. The invigorating baby spinach provides a massive dose of vitamins A, C, and K1 along with a good deal of fiber. It also happens to be one of the best sources for minerals, like iron and calcium.
As for the tangerines, they’re not just there for the fresh citrus taste. Those little guys are teeming with vitamin C and flavonoids, perfect for boosting your immune system. Toasted almonds add a good crunch and an array of heart-healthy fats. With a dressing as wholesome as apple cider vinegar, honey, and Dijon mustard, each bite is a step towards wellness!
Perfect Companions
I adore this salad as a standalone meal, but it also shines as a companion to other dishes. The Spinach and Tangerine Salad pairs wonderfully with a savory roast chicken or a hearty beef stew. Like the classic Roast Chicken with Spinach and Butter or my Midwestern favorite, Hearty Beef Stew. It’s a versatile dish that is flexible enough to complement a myriad of culinary creations.
Whether you use it as a refreshing opening to a dinner party or the star of a light lunch, this salad is a guaranteed hit! Savoring it on a sunny afternoon, I can’t help but reminisce about meals around our family table back in Nebraska. It invokes both homespun comfort of Midwestern cooking and the sophistication of contemporary, health-conscious flavor fusions. After all, who said wholesome can’t be delicious?
What You’ll Need
- 12 cups Fresh Baby Spinach
- 6 Tangerines, peeled and separated
- 1/2 cup Toasted Almonds
- 1/2 cup Dried Cranberries
- 1/3 cup Olive Oil
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Honey
- 1 tablespoon Dijon Mustard
- Salt and Pepper to taste
Method
Step One
Begin by washing the fresh baby spinach thoroughly. After washing, drain the spinach and pat dry with a kitchen towel or use a salad spinner to remove excess water. Place the spinach in a large salad bowl.
Step Two
Peel the tangerines and separate into individual segments. Add these to the bowl with the spinach.
Step Three
Add the toasted almonds and dried cranberries to the salad bowl. Toss everything together gently, ensuring all the ingredients are well combined.
Step Four
For the salad dressing, combine olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Whisk these together until they’re well combined. Ensure the honey and mustard are entirely dissolved. To this, add salt and pepper according to your taste and stir well.
Step Five
Just before serving, drizzle the dressing over the salad and toss gently. Ensure all the salad ingredients are well coated with the dressing and serve immediately.
Note: If you’re not serving the salad right away, keep the dressing separate and only mix it in when you’re ready to eat. This prevents the spinach from going soggy.
